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

Release time:2024-05-14  Hits:

  • Journal:Foods
  • Co-author:Xie C,Chang W P,Quan Z Y
  • First Author:Tang J H
  • Indexed by:SCI
  • Correspondence Author:Ding X L
  • Translation or Not:no
Pre One: Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions
Next One: Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

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