Work

Protein Synergy in Gluten‐Free Systems: Structural Transformation of Rice Flour Dough and Quality Enhancement of Steamed Buns

Year: 2026

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70731

Authors: An‐Qi Zhang, Shuo Sheng, Ming‐Huan Sun, Yi Li, Di An, Qiang Cui

Institutions: Jiangsu University of Science and Technology, Sichuan Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7203584875

FWCI:

Cites: 25

Cited by:

Related to: