HIGHLIGHTS
- who: Ricardo Troncoso Recio and collaborators from the Department of Analytical and Food Chemistry, University of Vigo, Ourense, Spain have published the research: Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough, in the Journal: Gels 2022, 8, 689. of /2022/
- what: The aim of this research was to analyse the structural role of CHs in the wheat dough by studying the rheological magnitudes of the gluten network through fundamental tests.
- how: The different experiments are described and their results are discussed below. This result showed that the structure . . .
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