Work

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Year: 2009

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2009.03.012

Authors: María Eugenia Bárcenas, Jessica De la O-Keller, Cristina M. Rosell

Institutions: Universidad de las Américas Puebla, Consejo Superior de Investigaciones Científicas, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2074893507

FWCI: 6.637

Cites: 27

Cited by: 140

Related to: 10