Work

Effects of esterification and enzymatic modification on the properties of wheat starch and dough

Year: 2024

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2024.110509

Authors: Jiabao Gong, Wenhan Xu, Changqing Zhang, Qingyue Zhu, Xinguang Qin, Haizhi Zhang, Gang Liu

Institution: Wuhan Polytechnic University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4401437348

FWCI: 10.19

Cites: 46

Cited by: 43

Related to: 10