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

所属单位：旅游烹饪学院

发表刊物：FOOD CHEMISTRY

合写作者：全振阳,常文萍,李伦

第一作者：丁香丽

通讯作者：钱建亚

卷号：433

ISSN号：0308-8146

是否译文：否

发表时间：2024-01-01

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

无麸质大米面包品质评价方法的建立及原料品种适用性研究