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Effect of whole wheat flour on the quality of traditional Chinese Sachima.
Wang, Li; Deng, Lulu; Wang, Yingyao; Zhang, Ying; Qian, Haifeng; Zhang, Hui; Qi, Xiguang.
Afiliación
  • Wang L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: wl0519@163.com.
  • Deng L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Wang Y; Academy of State Administration of Grain, Beijing 100037, China.
  • Zhang Y; China National Research Institute of Food & Fermentation Industries, Beijing 100027, China.
  • Qian H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Zhang H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Qi X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food Chem ; 152: 184-9, 2014.
Article en En | MEDLINE | ID: mdl-24444924
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Pan / Harina País/Región como asunto: Asia Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Pan / Harina País/Región como asunto: Asia Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article Pais de publicación: Reino Unido