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  • 中文期刊(566297)
  • 外文期刊(2)
  • 会议论文(35908)
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期刊名称

  • food science & nutrition(1)
  • journal of food processing and preservation(1)

关键词

  • dough properties; gelatinization; microstructure; potato starch; rheology; wheat gluten(1)

作者

  • Xu, Fen AND Liu, Wei AND Liu, Qiannan AND Zhang, Chunjiang AND Hu, Honghai AND Zhang, Hong(0)

机构

  • chinese acad agr sci, acad food nutr & hlth innovat, hefei caas nutridoer co ltd, hefei 238000, anhui, peoples r china(1)
  • chinese acad agr sci, hefei caas nutridoer co ltd, acad food nutr & hlth innovat, hefei 238000, peoples r china(1)
  • chinese acad agr sci, inst food sci & technol, comprehens key lab agroprod proc, minist agr, beijing, peoples r china(1)
  • chinese acad agr sci, minist agr, inst food sci & technol, comprehens key lab agroprod proc, beijing 100193, peoples r china(1)

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年份

  • 2020(1)
科研产出
资源类型: 外文期刊
作者:Xu, Fen(精确检索)
作者:Liu, Wei(精确检索)
作者:Liu, Qiannan(精确检索)
作者:Zhang, Chunjiang(精确检索)
作者:Hu, Honghai(精确检索)
作者:Zhang, Hong(精确检索)
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共2条记录
1Screening of potato flour varieties suitable for noodle processing

作者：

机构：

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2020

2Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems

作者：

机构：

来源：FOOD SCIENCE & NUTRITION

关键词： dough properties; gelatinization; microstructure; potato starch; rheology; wheat gluten

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