Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin-Reference-Cited by-同舟云学术

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Published:2020-06 Issue: Volume:103 Page:105661
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Han Chuanwu,Ma Meng,Li Man,Sun Qingjie

Funder

National Natural Science Foundation of China

Taishan Scholar Projects of Shandong Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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