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1 Ergebnisse
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The globulin aggregation characteristics induced by salt an..:
Zhang, Li-Li
;
Guan, Er-Qi
;
Yang, Yu-Ling
...
Journal of Cereal Science. 104 (2022) - p. 103437 , 2022
Link:
https://doi.org/10.1016/j.jcs.2022.103437
RT Journal T1
The globulin aggregation characteristics induced by salt and alkali and its effects on dough processing quality
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2022.103437&Exemplar=1&LAN=DE A1 Zhang, Li-Li A1 Guan, Er-Qi A1 Yang, Yu-Ling A1 Zhang, Ting-Jing A1 Zhang, Yao-Lei A1 Liu, Yuan-Xiao A1 Li, Meng-Meng A1 Zhang, Kai-Ge A1 Bian, Ke PB Elsevier BV YR 2022 SN 0733-5210 JF Journal of Cereal Science VO 104 SP 103437 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2022.103437 DO https://doi.org/10.1016/j.jcs.2022.103437 SF ELIB - SuUB Bremen
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