Work

Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales

Year: 2024

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.13840

Authors: Jing Wang, Xueling Zheng, Yuanxiao Liu, Qilin Huang, Kexin Li, Haopeng Zhang, Feifan Liu, Jiping Wen

Institutions: Henan University of Technology, National Engineering Research Center for Wheat

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G8943353683

OpenAlex ID: W4401852822

FWCI: 0.69

Cites: 52

Cited by: 3

Related to: 10