扬州大学教师个人主页服务平台丁香丽--中文主页-- Effect of egg white protein on the protein structure of highland barley noodles during processing

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

发表刊物：Food Chemistry

合写作者：Li L,Chang W P,Quan Z Y.

第一作者：Ding X L.

论文类型：SCI一区TOP

通讯作者：Qian, J. Y

学科门类：工学

文献类型：SCI

卷号：433

页面范围：137320

是否译文：否

发表时间：2024-02-01

收录刊物：SCI

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

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