Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles-Reference-Cited by-同舟云学术

Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles

Published:2019-07 Issue: Volume:287 Page:11-19
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Meng,Han Chuan-Wu,Li Man,Song Xiao-Qian,Sun Qing-Jie,Zhu Ke-Xue

Funder

National Natural Science Foundation of China

Foundation for Outstanding Young Scientist in Shandong Province

Advanced Talents Foundation of QAU

Special Funds for Taishan Scholar Projects of Shandong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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