EFFECTS OF WHEAT PROTEINS ON THE VISCOELASTIC PROPERTIES OF STARCH GELS

被引：37

作者：

LINDAHL, L

ELIASSON, AC

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740371112

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1125 / 1132

页数：8

共 25 条

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[7]

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[8] LIPID-PROTEIN INTERACTIONS DURING DOUGH DEVELOPMENT [J].

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[9]

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