摘要 : Farinograph methodology was used to evaluate the possible incorporation of soy proteins into a glutenin-soy complex during mixing and to study the contribution of soy proteins to the chemical and physical properties of the dough. ... 展开
作者 | Maforimbo E. Skurray G. Uthayakumaran S. Wrigley C. |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 6 |
语种/中图分类号 | 英语 / S5 |
关键词 | SOY MEAL STRUCTURE WHEAT DOUGH DOUGH FLOURS GLOBULINS PHYSICAL PROPERTIES SOY PRODUCTS SOY PROTEINS WHEAT |
馆藏号 | N2008EPST0012366 |