Work

Relationship between protein properties of wheat flour and rheological properties of dough.

Year: 2020

Type: article

Source: Shipin anquan zhiliang jiance xuebao

Authors: Chuan Yang, Qiao WenChen, Yingquan Zhang, Zhao Minghui, Na Tang, Li Qiang, Bo Zhao, Li Ding, Bo Zhang

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3208549841

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Related to: 10