扬州大学教师个人主页服务平台丁香丽--中文主页-- Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

发表刊物：International Journal of Food Science & Technology

合写作者：Quan Z Y,Zhang L L,Li L

第一作者：Ding X L

论文类型：SCI

通讯作者：Qian J Y

学科门类：工学

一级学科：食品科学与工程

文献类型：SCI

卷号：59

期号：2

页面范围：1094-1103

是否译文：否

发表时间：2024-02-01

收录刊物：SCI

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat

Effect of egg white protein on the protein structure of highland barley noodles during processing