Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers
Novel bread formulations with natural improvers have become an essential part of improving the quality of bakery products. In the present study, novel bread improvers made using Gagome kelp cellulose (GC) were systemically evaluated, and cellulose-improved dough (GC-dough), gluten (GC-gluten), and g...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1246 |
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