Effect of different polysaccharides on quality of wheat flour and spicy wheat gluten sticks

MEI Yuan; SUANG Yuan; KE Yuan; YANG Heng; XIAO Shensheng; DING Beibei; WANG Xuedong

doi:10.13995/j.cnki.11-1802/ts.029006

MEI Yuan, SUANG Yuan, KE Yuan, YANG Heng, XIAO Shensheng, DING Beibei, WANG Xuedong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 230-237.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 230-237. DOI: 10.13995/j.cnki.11-1802/ts.029006

Effect of different polysaccharides on quality of wheat flour and spicy wheat gluten sticks

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(1): 230-237 https://doi.org/10.13995/j.cnki.11-1802/ts.029006

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Received	Revised	Published
2021-09-01	2022-01-26	2023-01-15
Issue Date
2023-02-14

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