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

机译：杂草醋栗（蘑菇）粉和可溶多糖补充麦面团的流变和微观结构性能

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Yuanyang Nie; Yuhui Jin; Chujun Deng; Linshuang Xu; Mingjun Yu; Wei Yang; Bo Li; Renyong Zhao;
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1. Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough [J] . Yuanyang Nie, Penghui Zhang, Chujun Deng, Food Science & Nutrition . 2019,第6期

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2. Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes) [J] . Wenhang Wang, Cong Li, Cuanhua Du, Journal of Food Science . 2017,第1a3期

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3. ANTIOXIDANT ACTIVITIES AND BIFIDOGENIC PROPERTIES OF WATER-SOLUBLE CRUDE POLYSACCHARIDE PREPARATIONS FROM FLAMMULINA VELUTIPES AND HYPSIZYGUS MARMOREUS MUSHROOMS [J] . Li Huang, Ming Chen, Siqian Li, International Journal of Probiotics & Prebiotics . 2015,第1期

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4. Effects of Water-soluble Dietary Fiber to Wheat Dough Rheological Properties [C] . Peilong Xu, Cheng Zhang, Qing Lin, ICASET 2013 . 2013

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5. Effect of the chemical and physical properties of wheat starch granules on the rheological properties of wheat flour dough. [D] . Casey, Bridget Nicole. 1998

机译：小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
6. Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough [O] . Yuanyang Nie, Penghui Zhang, Chujun Deng, 2019

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7. Recovery of Soluble Sugars from Waste Medium for Enokitake (Flammulina velutipes) Mushroom Cultivation with Hydrothermal Reaction and Enzyme Digestion [O] . Satoshi Makishima, Kouichi Nozaki, Masahiro Mizuno, 2006

机译：从废培养基中恢复eNokitake（Flammulina Velutipes）蘑菇培养的可溶性糖和水热反应和酶消化

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

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