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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Articles

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Propiedades reológicas y microestructurales de la masa de trigo suplementada con Flammulina velutipes (seta) en polvo y polisacáridos solubles

Yuanyang NiePostdoctoral Research Base, Henan Institute of Science and Technology, Xinxiang, China;College of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaView further author information
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Yuhui JinSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information
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Chujun DengSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information
,
Linshuang XuSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information
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Mingjun YuSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information
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Wei YangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaView further author information
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Bo LiSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4543-0090View further author information
ORCID Icon &
Renyong ZhaoCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaView further author information
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Pages 455-462 | Received 08 Jan 2019, Accepted 12 Mar 2019, Published online: 01 Jul 2019

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