TY  - JOUR 
T1  - Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch
JO  - Food Science and Technology
A1  - QIN, Yueqi
A1  - GAO, Haiyan
A1  - ZENG, Jie
A1  - LIU, Yufen
A1  - DAI, Yunfei
SN  - 0101-2061
UL  - 10.1590/fst.95021
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -