扬州大学教师个人主页服务平台 Ding Xiangli--Home-- Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

中文

Official website

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

Paper Publications Current position: Home > Scientific Research > Paper Publications

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

Release time:2024-05-14 Hits:

Journal:International Journal of Food Science & Technology
Co-author:Quan Z Y,Zhang L L,Li L
First Author:Ding X L
Indexed by:SCI
Correspondence Author:Qian J Y
Discipline:Engineering
First-Level Discipline:Food Science and Engineering
Document Type:SCI
Volume:59
Issue:2
Page Number:1094-1103
Translation or Not:no
Date of Publication:2024-02-01
Included Journals:SCI

Pre One: Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat

Next One: Effect of egg white protein on the protein structure of highland barley noodles during processing