Open AccessEffects of Storage Time on Steamed Bread Quality and Gluten Protein Structure
Author(s) -
Wenzhao Li,
Shasha Zhang,
Yifei Feng,
Zhaoran Wang,
Haixia Han
Publication year - 2018
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/392/5/052006
Subject(s) - gluten , food science , steamed bread , quality (philosophy) , wheat gluten , chemistry , physics , quantum mechanics