不同筋力小麦面筋聚集特性及结构特性分析.
- Published in:
- Food Research & Development, 2024, v. 45, n. 2, p. 72, doi. 10.12161/j.issn.1005‐6521.2024.02.011
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- Publication type:
- Article
Works by 母梦羽
Results: 5
1
2
新收获不同筋力小麦后熟期间面团特性及微观结 构变化.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 1, p. 58, doi. 10.16433/j.1673-2383.2022.01.008
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- Publication type:
- Article
3
新收获小麦后熟过程中麦谷蛋白大聚体二级结构 变化与面团流变学特性的关系研究.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 39, doi. 10.16433/j.1673-2383.2021.05.005
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- Publication type:
- Article
4
微波功率对面筋蛋白 -淀粉复合体系功能特性的 影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 16, doi. 10.16433/j.1673-2383.2021.04.003
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- Publication type:
- Article
5
天然菊粉对小麦粉面筋集聚和面团特性的影响.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 2, p. 22, doi. 10.16433/j.1673-2383.2021.02.004
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- Publication type:
- Article