Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

Publication date: Available online 22 February 2021Source: Journal of Food EngineeringAuthor(s): Secil Turksoy, Merve Yildirim Erturk, Jozef Kokini
Source: Journal of Food Engineering - Category: Food Science Source Type: research