Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
Eloïse Lancelot, Joran Fontaine, Joëlle Grua-Priol +3
Food Chemistry
Food composition and properties
High-Amylose Corn Starch/Konjac Glucomannan Composite Film: Reinforced by Incorporating β-Cyclodextrin
Yiyuan Zou, Chao Yuan, Bo Cui +4
Journal of Agricultural and Food Chemistry