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1 Ergebnisse
1
Influence of gluten and starch granules interactions on dou..:
Gao, Xin
;
Tong, Jingyang
;
Guo, Lei
...
Food Hydrocolloids. 106 (2020) - p. 105885 , 2020
Link:
https://doi.org/10.1016/j.foodhyd.2020.105885
RT Journal T1
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2020.105885&Exemplar=1&LAN=DE A1 Gao, Xin A1 Tong, Jingyang A1 Guo, Lei A1 Yu, Liwei A1 Li, Shaopeng A1 Yang, Bingpeng A1 Wang, Libin A1 Liu, Yang A1 Li, Faji A1 Guo, Jun A1 Zhai, Shengnan A1 Liu, Cheng A1 Rehman, Ata-ur A1 Farahnaky, Asgar A1 Wang, Pei A1 Wang, Zhonghua A1 Cao, Xinyou PB Elsevier BV YR 2020 SN 0268-005X JF Food Hydrocolloids VO 106 SP 105885 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2020.105885 DO https://doi.org/10.1016/j.foodhyd.2020.105885 SF ELIB - SuUB Bremen
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