Your browser doesn't support javascript.
loading
Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme.
Zhai, Jinxing; Li, Xiaoxiao; Svensson, Birte; Jin, Zhengyu; Bai, Yuxiang.
Afiliação
  • Zhai J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Li X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Svensson B; Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark.
  • Jin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Bai Y; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Molecules ; 28(8)2023 Apr 17.
Article em En | MEDLINE | ID: mdl-37110757
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza / Amido Idioma: En Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza / Amido Idioma: En Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China