Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

Journal of Cereal Science

Volumn 75, Issue , 2017, Pages 205-212

  Luo, Denglin ^a   Liang, Xuping ^a   Xu, Baocheng ^a   Kou, Xuerui ^a   Li, Peiyan ^a   Han, Sihai ^a   Liu, Jianxue ^a   Zhou, Lu ^a  

^a HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Inulin; Plain wheat flour; Rheology; Steamed bread

Indexed keywords

EID: 85018590895     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.04.009     Document Type: Article

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