Effects of Flaxseed Gum and Artemisia sphaerocephala Krasch. Gum on the Microstructure and Water-Binding Capacity of Gluten Obtained from Frozen-Thawed Wheat Dough
WANG Hongwei, CHEN Binyun, ZHANG Yanyan, LIU Xingli, ZHANG Hua, SU Dongmin
(Collaborative Innovation Center of Food Production and Safety, Henan Province, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China)
WANG Hongwei, CHEN Binyun, ZHANG Yanyan, LIU Xingli, ZHANG Hua, SU Dongmin. Effects of Flaxseed Gum and Artemisia sphaerocephala Krasch. Gum on the Microstructure and Water-Binding Capacity of Gluten Obtained from Frozen-Thawed Wheat Dough[J]. FOOD SCIENCE, 2023, 44(6): 90-96.