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The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking
In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabi...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer International Publishing
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8520621/ https://www.ncbi.nlm.nih.gov/pubmed/34656151 http://dx.doi.org/10.1186/s13065-021-00782-x |