Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins (Englisch)
- Neue Suche nach: Wang, Qiong
- Neue Suche nach: Wang, Qiong
- Neue Suche nach: Li, Yin
- Neue Suche nach: Sun, Fusheng
- Neue Suche nach: Li, Xiaoyan
- Neue Suche nach: Wang, Pandi
- Neue Suche nach: Sun, Jiutong
- Neue Suche nach: Zeng, Jian
- Neue Suche nach: Wang, Cheng
- Neue Suche nach: Hu, Wei
- Neue Suche nach: Chang, Junli
- Neue Suche nach: Chen, Mingjie
- Neue Suche nach: Wang, Yuesheng
- Neue Suche nach: Li, Kexiu
- Neue Suche nach: Yang, Guangxiao
- Neue Suche nach: He, Guangyuan
In:
Food research international
;
69
; 64-71
;
2015
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
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Beteiligte:Wang, Qiong ( Autor:in ) / Li, Yin / Sun, Fusheng / Li, Xiaoyan / Wang, Pandi / Sun, Jiutong / Zeng, Jian / Wang, Cheng / Hu, Wei / Chang, Junli
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Erschienen in:Food research international ; 69 ; 64-71
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Verlag:
- Neue Suche nach: Elsevier Science Publ.
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Erscheinungsort:Barking
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Erscheinungsdatum:2015
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ISSN:
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ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
BKL: 58.34 Lebensmitteltechnologie -
Datenquelle:
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Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteinsWang, Qiong / Li, Yin / Sun, Fusheng / Li, Xiaoyan / Wang, Pandi / Sun, Jiutong / Zeng, Jian / Wang, Cheng / Hu, Wei / Chang, Junli et al. | 2014
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