2025peer-reviewed2 citations
Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough
Qingyuan Wang, Denglin Luo, Zhouya Bai, Chonghui Yue, Peiyan Li, Sihai Han
Journal of Cereal Science
Concepts
SonicationGlutenFood scienceChemistryRheologyViscoelasticityWater contentDisulfide bond