The Morphological and Rheological Properties of Protein from Different Fractions of Wheat Kernels (Triticum aestivum L.)

被引：0
|
作者：
Dai, Meiyao [1 ]
Zhang, Yingquan [1 ]
Pan, Weichun [2 ]
Zhang, Bo [1 ]
Guo, Boli [1 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Products Processing, Ministry of Agriculture and Rural Affairs, Beijing,100193, China
[2] Zhejiang Gongshang University, Hangzhou,310018, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 01期
关键词：
Sodium dodecyl sulfate;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：314 / 323
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