采用红外光谱法研究改性蛋白对小麦面浆糊化的影响
范大明,陈卫,庞珂,唐帅坤,顾小红,赵建新,张灏
The Effect of Modified Protein on Gelatinization Property of Wheat by Total Reflection Fourier Transform Infrared Spectrometry
Fan Da-ming, Chen Wei, Pang Ke, Tang Shuai-kun, Gu Xiao-hong, Zhao Jian-xin, Zhang Hao
食品与发酵工业
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2011, (08): 26
-31
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DOI: 10.13995/j.cnki.11-1802/ts.2011.08.023
