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Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Li Xie, Minglong Liu, Huawei Zeng, Zhi Zheng, Yongkang Ye, Fengru Liu
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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