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Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
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论文类型：期刊论文
第一作者：Qiong Wang,Yin Li
通讯作者：Guangxiao Yang,Guangyuan He
合写作者：Fusheng Sun,Xiaoyan Li,Pandi Wang,Jiutong Sun,Jian Zeng,Cheng Wang,Wei Hu,Junli Chang,Mingjie Chen,Yuesheng Wang,Kexiu Li
发表刊物：Food Research International
收录刊物：SCI
卷号：69
页面范围：64-71
发表时间：2014-12-20