高强度超声波对小麦麸质结构特性、功能特性及消化率的影响
田东林, 方年欣, 付国权, 杨东升
Effects of high-intensity ultrasound on the structural characteristics, functional properties, and digestibility of wheat gluten
TIAN Donglin, FANG Nianxin, FU Guoquan, YANG Dongsheng
食品与发酵工业
.
2025, (19): 266
-272
.
DOI: 10.13995/j.cnki.11-1802/ts.042021
