Artemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property. while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown. In this study. we investigated the gluten-increasing effect of ASKG in the formation of wheat flour dough and the production of... https://chefesquipmenters.shop/product-category/order-racks/