Effects of Soybean Oligopeptides on the Gel Properties of Wheat Starch
To improve the quality of wheat flour and increase the protein content of wheat foods, soybean oligopeptide, which had nutritional value and biological activity, was added to wheat starch. The pasting properties, rheological properties, thermodynamic properties and structural properties of wheat sta...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Chinês |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2024-06-01
|
| سلاسل: | Shipin gongye ke-ji |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080071 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|