A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour-Reference-Cited by-同舟云学术

A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour

Published:2022-03 Issue: Volume:104 Page:103404
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Li Meng-jia,Wang Hao-ran,Tong Li-Tao,Fan Bei,Yang Xi-juan,Sun Ruo-qi,Liu Li-ya,Wang Feng-zhong,Wang Li-li

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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