Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties
Release time:2024-01-01Hits:
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Impact Factor:
4.385
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
张充,王沛,杨杰,任娣,陆兆新,赵海珍,吕凤霞
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Document Code:
kiogecgi9fitsnasift5bhb2gs0mzcad
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Volume:
103
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Page Number:
1-7
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Translation or Not:
no
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Date of Publication:
2019-01-01
