Effect and mechanism of papain combined with Artemisia sphaerocephala  Krasch gum on gluten reinforcement in dough

WEI Xiaoyi; SU Tingting; SI Xiaojing; ZHANG Luyao; HAN Mei; CUI Linlin

doi:10.13995/j.cnki.11-1802/ts.031000

Effect and mechanism of papain combined with Artemisia sphaerocephala Krasch gum on gluten reinforcement in dough

WEI Xiaoyi, SU Tingting, SI Xiaojing, ZHANG Luyao, HAN Mei, CUI Linlin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 222-229.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 222-229. DOI: 10.13995/j.cnki.11-1802/ts.031000

Effect and mechanism of papain combined with Artemisia sphaerocephala Krasch gum on gluten reinforcement in dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(15): 222-229 https://doi.org/10.13995/j.cnki.11-1802/ts.031000

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Received	Revised	Published
2022-01-31	2022-04-01	2022-08-15
Issue Date
2022-09-02

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