扬州大学教师个人主页服务平台丁香丽--中文主页-- Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat

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

发表刊物：Foods

合写作者：Xie C,Chang W P,Quan Z Y

第一作者：Tang J H

论文类型：SCI

通讯作者：Ding X L

是否译文：否

Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions

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