Your browser doesn't support javascript.
loading
Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.
Wang, Yuan-Hui; Zhang, Ya-Ru; Qiao, Lin; Guo, Wei-Min; Yang, Yue-Ying; Xu, Fei.
  • Wang YH; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.
  • Zhang YR; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China.
  • Qiao L; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.
  • Guo WM; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.
  • Yang YY; Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China.
  • Xu F; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.
J Texture Stud ; 54(5): 681-692, 2023 10.
Article en En | MEDLINE | ID: mdl-36946177
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Gliadina / Glútenes Idioma: En Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Gliadina / Glútenes Idioma: En Año: 2023 Tipo del documento: Article