Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of gamma-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making
Release time:2024-01-02Hits:
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Impact Factor:
4.29
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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Co-author:
王沛,刘可欣,杨润强,顾振新,周琴,姜东
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First Author:
WP
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Document Code:
lcz72jopeaby749cm5jo2xnpy7riu24h
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Volume:
67
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Issue:
12
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Page Number:
3480-3490
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Translation or Not:
no
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Date of Publication:
2019-01-01
