摘要 : Combinations of proline and glutamine significantly increased the functional properties of soft wheat that were unseen when added individually. To hard wheat, proline contributed more positively than glutamine on most dough and br... 展开
作者 | Fermin~ BC Hahm~ TS Radinsky~ JA Kratochvil~ RJ Hall~ JE Lo~ YM |
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作者单位 | |
期刊名称 | 《Journal of Food Science》 |
页码/总页数 | p. E273-E278 / 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | dough texture bread proline glutamine GLUTEN METHYL-ESTER PROTEIN-CONTENT AMINO-ACIDS FLOUR QUALITY RHEOLOGY DISPERSIONS ELASTICITY HYPOTHESIS CULTIVAR |
馆藏号 | TS-103 |