Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour

JIANG Jiarui, ZHAO Guiting, GONG Zhaohai, ZHENG Xueling

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 248-255.

PDF(4017 KB)
PDF(4017 KB)
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 248-255. DOI: 10.13995/j.cnki.11-1802/ts.036713

Effect of active soybean flour on structure and rheological properties of gluten protein in posterior routes wheat flour

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(15): 248-255 https://doi.org/10.13995/j.cnki.11-1802/ts.036713

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(4017 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉