HIGHLIGHTS
- who: Silvia Mironeasa and Georgiana Gabriela Codină from the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania have published the paper: Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours, in the Journal: Foods 2019, 8, 626 of /2019/
- what: By the protein network.
- how: The Mixolab results indicated that replacing wheat flour with TSF increased dough development time stability and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G . . .
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