Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor
小麦内在脂质组成影响面团液的界面和起泡特性
期刊:Food Hydrocolloids
影响因子:11
doi:10.1016/j.foodhyd.2017.08.020
Louise J Salt, Irene González-Thuillier, Gemma Chope, Simon Penson, Paola Tosi, Richard P Haslam, Peter K Skeggs, Peter R Shewry, Peter J Wilde