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Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments.
Wang, Tianxiu; Jiang, Yiyi; Liu, Shuyi; Obadi, Mohammed; Xu, Bin; Jiang, Song.
Afiliação
  • Wang T; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • Jiang Y; School of Food Science and Nutrition, University of Leeds, Leeds, UK.
  • Liu S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • Obadi M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • Xu B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • Jiang S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
J Texture Stud ; 53(2): 296-306, 2022 04.
Article em En | MEDLINE | ID: mdl-35103309
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hordeum Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hordeum Idioma: En Ano de publicação: 2022 Tipo de documento: Article