The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough
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DOI: 10.3390/foods13162556
Abstract: The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes… read more here.
Keywords: brongn flavonoids; lophatherum gracile; gracile brongn; wheat dough ... See more keywords