Effects of extrusion-alkali-enzyme combined treatment of oat bran dietary fiber on dough quality and gluten network structure in wheat flour systems with different protein contents
Fuente:
Food Research International
Publication date: 31 December 2026Source: Food Research International, Volume 246Author(s): Xinyao Yan, Ge Fang, Le Du, Zhanat Bauyrzhankyzy Duisembi, Xinzhong Hu, Xi Li, Shaohui Ouyang