{"title":"利用枯草芽孢杆菌发酵的浓缩咖啡豆蛋白和鹰嘴豆粉制作蛋白强化米粉的理化特性","authors":"Su-Won Park, Jungae Lee, Hyun-Seok Kim","doi":"10.13050/foodengprog.2024.28.1.41","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"18 6","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical Property of Protein-Fortified Rice Flour Using Bacillus subtilis-Fermented Faba Bean Protein Concentrate and Chickpea Flour\",\"authors\":\"Su-Won Park, Jungae Lee, Hyun-Seok Kim\",\"doi\":\"10.13050/foodengprog.2024.28.1.41\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12413,\"journal\":{\"name\":\"Food Engineering Progress\",\"volume\":\"18 6\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-02-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Engineering Progress\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13050/foodengprog.2024.28.1.41\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13050/foodengprog.2024.28.1.41","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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