小麦A/B损伤淀粉-面筋蛋白混合体系流变学特性研究 / Study on rheological properties of A/B damaged starch-gluten protein systems
- Resource Type
- Academic Journal
- Source
- 河南工业大学学报(自然科学版) / Journal of Henan University of Technology(Natural Science Edition). 41(4):1-8
- Subject
小麦 A/B淀粉 淀粉-面筋蛋白 流变学特性 - Language
- Chinese
- ISSN
- 1673-2383