揉混时间对酸化面团中玉米醇溶蛋白的影响

{"title":"揉混时间对酸化面团中玉米醇溶蛋白的影响","authors":"刘昊 | 李玥 | 郑焱诚 | 谢胜海 | 吴东亮 | 乔瀚 | 赵金辉","doi":"10.16210/j.cnki.1007-7561.2023.04.007","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12967,"journal":{"name":"粮食加工","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"揉混时间对酸化面团中玉米醇溶蛋白的影响\",\"authors\":\"刘昊 | 李玥 | 郑焱诚 | 谢胜海 | 吴东亮 | 乔瀚 | 赵金辉\",\"doi\":\"10.16210/j.cnki.1007-7561.2023.04.007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12967,\"journal\":{\"name\":\"粮食加工\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"粮食加工\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://doi.org/10.16210/j.cnki.1007-7561.2023.04.007\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"粮食加工","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.16210/j.cnki.1007-7561.2023.04.007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}