Effect of Cysteine on the Functional Properties and Microstructures of Wheat Flour Extrudates-Reference-Cited by-同舟云学术

Effect of Cysteine on the Functional Properties and Microstructures of Wheat Flour Extrudates

Published:1996-01-01 Issue:7 Volume:44 Page:1871-1880
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Mei¹,Lee Tung-Ching¹

Affiliation:

1. Department of Food Science and the Center for Advanced Food Technology, Rutgers, the State University of New Jersey, P. O. Box 231, New Brunswick, New Jersey 08903

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9505741

Reference47 articles.

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