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期刊名称

carbohydrate polymers(1)

关键词

buckwheat noodle; extrusion; dynamic viscosity; molecular structure; starch/protein distribution(1)

作者

Wang, Ruibin AND Li, Ming AND Wei, Yimin AND Chen, Siqian AND Hui, Ying AND Tang, Aoxing(0)

机构

beijing univ agr, coll food sci & engn, beijing 102206, peoples r china(1)
dongguan univ technol, sch chem engn & energy technol, dongguan 523808, peoples r china(1)
minist agr, inst food sci & technol, caas key lab agroprod proc, beijing 100193, peoples r china(1)
northwest a&f univ, coll food sci & engn, yangling 712100, shaanxi, peoples r china(1)

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年份

2019(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Ruibin(精确检索)

作者:Li, Ming(精确检索)

作者:Wei, Yimin(精确检索)

作者:Chen, Siqian(精确检索)

作者:Hui, Ying(精确检索)

作者:Tang, Aoxing(精确检索)

排序方式：

1Effects of flour dynamic viscosity on the quality properties of buckwheat noodles

作者： Wang, Ruibin; Li, Ming; Wei, Yimin; Chen, Siqian; Hui, Ying; Tang, Aoxing; SCI

机构： Minist Agr, Inst Food Sci & Technol, CAAS Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Dongguan Univ Technol, Sch Chem Engn & Energy Technol, Dongguan 523808, Peoples R China; Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China; Beijing Univ Agr, Coll Food Sci & Engn, Beijing 102206, Peoples R China;

来源：CARBOHYDRATE POLYMERS

关键词： Buckwheat noodle; Extrusion; Dynamic viscosity; Molecular structure; Starch/protein distribution

年份：2019