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丁香丽副高级

扬州大学旅游烹饪学院烹饪与营养教育专业教师

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Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles

Release time:2022-02-15 Hits:

Affiliation of Author(s):旅游烹饪学院
Journal:FOODS
Co-author:李婷婷,张晖,关成冉,钱建亚,周晓燕
First Author:Ding Xiangli
Indexed by:应用基础研究
Volume:9(11)
ISSN No.:2304-8158
Translation or Not:no
Date of Publication:2020-01-01

Pre One: Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter