Moderate addition of B-type starch granules improves the rheological properties of wheat dough

已完结 10 由 jack 发布于 2025/4/25 9:56:57

DOI:10.1016/j.foodres.2022.111748
作者：Lei Guo ,?Qingru Wang ,?Heng Chen ,?Daying Wu ,?Cuican Dai ,?Yifei Chen ,?Yanrong Ma ,?Zhonghua Wang ,?Hongxia Li ,?Xinyou Cao ,?Xin Gao
文献类型：期刊论文
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Elsevier

Abstract：The quality traits of wheat grain ultimately determine the performance of wheat flour and dough, which is crucial to end-products. However, to combine high yield and good grain quality has b

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