换一批Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures.
第一作者：
Yu-Ling,Yang
第一单位：
College of Food Science and Engineering, Anhui Science and Technology University, Anhui, People's Republic of China.;Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Anhui, People's Republic of China.;Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui, People's Republic of China.
作者：
医学主题词
小麦属(Triticum);面粉(Flour);烹饪(Cooking);淀粉(Starch);消化(Digestion);谷蛋白类(Glutens);温度(Temperature);动力学(Kinetics);水解作用(Hydrolysis);面包(Bread);水(Water);热温度(Hot Temperature);化学现象(Chemical Phenomena)
DOI
10.1111/1750-3841.70330
PMID
40551615
发布时间
2025-06-24
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Journal of food science
e70330页
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