摘要 : The effects of triticale bran pretreatments on rheological and functional properties of triticale whole-wheat flour (TWWF), such as pasting properties, thermomechanical properties, dynamic rheological properties, fermentation prop... 展开
作者 | Fan~ Mingcong Qian~ Haifeng Li~ Yan Wang~ Li Meng~ Xu Li~ Tingting Zhao~ Jiajia |
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作者单位 | |
期刊名称 | 《Food and bioprocess technology》 |
总页数 | 13 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Bran pretreatments Triticale whole-wheat flour Solid-state fermentation Gluten network Rheological properties IN-VITRO DIGESTIBILITY GLUCOSE-OXIDASE DOUGH GLUTEN PROTEINS BEHAVIOR QUALITY ARABINOXYLAN PENTOSANASE EXPLOSION |
馆藏号 | N2008EPST0013471 |