农科机构知识库联盟

筛选

dough resting; water distribution; transverse gluten network; longitudinal gluten network; texture property(1)

Liu, Shuyi AND Li, Xue AND Obadi, Mohammed AND Jiang, Song AND Xu, Bin AND Liu, Quan AND Li, Shiyan(0)

chinese acad agr mechanizat sci, beijing 100083, peoples r china(1)
jiangsu univ, sch food & biol engn, zhenjiang 212013, jiangsu, peoples r china(1)

条件:

资源类型: 外文期刊

作者:Liu, Shuyi(精确检索)

作者:Li, Xue(精确检索)

作者:Obadi, Mohammed(精确检索)

作者:Jiang, Song(精确检索)

作者:Xu, Bin(精确检索)

作者:Liu, Quan(精确检索)

作者:Li, Shiyan(精确检索)

排序方式：

作者： Liu, Shuyi; Li, Xue; Obadi, Mohammed; Jiang, Song; Xu, Bin; Liu, Quan; Li, Shiyan; SCI

机构： Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China; Chinese Acad Agr Mechanizat Sci, Beijing 100083, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Dough resting; Water distribution; Transverse gluten network; Longitudinal gluten network; Texture property

年份：2021