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Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle
- Source :
- Food Hydrocolloids. 133:107909
- Publication Year :
- 2022
- Publisher :
- Elsevier BV, 2022.
- Subjects :
- General Chemical Engineering
General Chemistry
Food Science
Subjects
Details
- ISSN :
- 0268005X
- Volume :
- 133
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids
- Accession number :
- edsair.doi...........b0ee6f35b9846e7b6a6360eaa8c13504
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2022.107909