Effects of wheat gluten hydrolysate and its ultrafiltration fractions on dough properties and bread quality

Autoria(s): Wang JS; Zhao MM; Jiang YM
Data(s)

2007
Identificador

http://ir.scbg.ac.cn/handle/344003/1041

http://www.irgrid.ac.cn/handle/1471x/15122
Fonte

Wang JS； Zhao MM； Jiang YM.Effects of wheat gluten hydrolysate and its ultrafiltration fractions on dough properties and bread quality,Food Technology and Biotechnology,2007,45(4):410-414
Tipo

期刊论文
Acesso ao item digital