Your browser doesn't support javascript.
loading
Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten.
Li, Yinli; Zhang, Yanyan; Liu, Xingli; Wang, Hongwei; Zhang, Hua.
Afiliação
  • Li Y; 1College of Food and Biological Engineering, School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.
  • Zhang Y; Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.
  • Liu X; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.
  • Wang H; 1College of Food and Biological Engineering, School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.
  • Zhang H; Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.
J Food Sci Technol ; 56(7): 3380-3390, 2019 Jul.
Article em En | MEDLINE | ID: mdl-31274906
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article