Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

被引：7
|
作者：
Liu, Xingli [1 ,2 ]
Mu, Taihua [1 ]
Yamul, Karim Diego [1 ,3 ]
Sun, Hongnan [1 ]
Zhang, Miao [1 ]
Chen, Jingwang [1 ,2 ]
Fauconnier, Marie Laure [2 ]
Andrea, Perez Vanina [4 ]
机构：
[1] Key Laboratory of Agro-Products Processing, Ministry of Agriculture,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
[2] Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2, Gembloux, Belgium
[3] Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, 47 y 116, La Plata,1900, Argentina
[4] Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115, La Plata,1900, Argentina
来源：
Journal of Food Science and Technology | 2017年 / 54卷 / 06期
关键词：
Number:; Y2016PT21; Acronym:; -; Sponsor:; 201503001-2;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Proteins
引用
收藏
页码：1597 / 1607
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