摘要 : The effect of L-ascorbic acid (L-AA) on free sulfhydryl concentration (SH) was evaluated in soy-wheat composite dough from 100-500 (g/kg) soy flour substitution for wheat flour. Raw soy flour (RSF) and physically modified soy flou... 展开
作者 | Maforimbo E Skurray G R Nguyen M |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | ascorbic acid chemical composition doughs gluten oxidation reducing agents soyabean flour sulfhydryl groups wheat flour |
馆藏号 | N2008EPST0005747 |