Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour
Artemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property, while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown. In this study, we investigated the glute...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020070 |