The protein properties of germinated naked barley with infrared and hot air‐drying and its noodle‐making potential-Reference-Cited by-同舟云学术

The protein properties of germinated naked barley with infrared and hot air‐drying and its noodle‐making potential

Published:2021-06-16 Issue:11 Volume:56 Page:5589-5600
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Su Chunyan¹²,Ge Xiangzhen¹²,Zhang Bo¹²,Liu Yu²,Zhang Qian²,Feng Duo¹^ORCID,Zhao Jiangyan¹,Li Wenhao²^ORCID,Yan Wenjie¹^ORCID

Affiliation:

1. Beijing Key Laboratory of Bioactive Substances and Functional Foods Beijing Union University Beijing 100023 China

2. College of Food Science and Engineering Northwest A&F University Yangling 712100 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15107

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4. Effect of Several Germination Conditions on Total P, Phytate P, Phytase, and Acid Phosphatase Activities and Inositol Phosphate Esters in Rye and Barley

5. Evaluation of molecular weight distribution of unreduced wheat gluten proteins associated with noodle quality;Chaudhary N.;Journal of Food Science,2016

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