Rheological properties and microstructure of potato protein microgel on gluten-free dough impact of structure

ZHU Xiangjie, WEI Yingying, ZHAO Shuangli, PENG Fanglin, LIU Xingli

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 172-177.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 172-177. DOI: 10.13995/j.cnki.11-1802/ts.030752

Rheological properties and microstructure of potato protein microgel on gluten-free dough impact of structure

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(5): 172-177 https://doi.org/10.13995/j.cnki.11-1802/ts.030752

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