Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
利用小麦麸皮水提取物增强小麦粉面筋网络的形成和面包制作性能
期刊:Foods
影响因子:4.7
doi:10.3390/foods13101479
Cheng Li, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo, Xiaorong Wu, Yonghui Li
