摘要 : Wheat post-harvest maturation induced baking and technological quality improvement through a series of biochemical and colloidal changes. Weak-, middle-, and strong-gluten wheat displayed varying gluten network structures that det... 展开
作者 | Zhang~ Xia Mu~ Mengyu Tian~ Yu Fu~ Jiaojiao Jia~ Feng Wang~ Qi Liang~ Ying Wang~ Jinshui |
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作者单位 | |
期刊名称 | 《Journal of Stored Products Research》 |
总页数 | 8 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Wheat Post-harvest maturation Gluten Aggregative property Structural properties RHEOLOGICAL PROPERTIES SEED DORMANCY DOUGH FLOUR PROTEINS QUALITY SPECTROSCOPY |
馆藏号 | N2008EPST0008726 |