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期刊名称

carbohydrate polymers(1)

关键词

digestion(1)
fresh noodle(1)
high-amylose wheat starch(1)
texture(1)
waxy wheat starch(1)

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作者

Cong Zhao AND Ming Li AND Jikai Jiang AND Wenduan Li AND Wenfei Tian AND Zhonghu He AND Boli Guo(0)

机构

institute of food science and technology, chinese academy of agricultural sciences (caas), beijing 100193, china(1)
institute of food science technology nutrition and health (cangzhou), caas, cangzhou 061019, china(1)
international maize and wheat improveme(1)
state key laboratory of crop gene resource and breeding/national wheat improvement center, institute of crop sciences, chinese academy of agricultural sciences (caas), beijing, 100081, china(1)
zhongyuan research center, caas, xinxiang 453500, china(1)

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年份

2025(1)

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资源类型: 外文期刊

作者:Cong Zhao(精确检索)

作者:Ming Li(精确检索)

作者:Jikai Jiang(精确检索)

作者:Wenduan Li(精确检索)

作者:Wenfei Tian(精确检索)

作者:Zhonghu He(精确检索)

作者:Boli Guo(精确检索)

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1The impact of starch composition and gluten content on noodle texture and starch digestibility

作者： Cong Zhao; Ming Li; Jikai Jiang; Wenduan Li; Wenfei Tian; Zhonghu He; Boli Guo; SCIE（2025版） EI（2025版）

机构： State Key Laboratory of Crop Gene Resource and Breeding/National Wheat Improvement Center, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences (CAAS), Beijing, 100081, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China; Zhongyuan Research Center, CAAS, Xinxiang 453500, China; Institute of Food Science Technology Nutrition and Health (Cangzhou), CAAS, Cangzhou 061019, China; International Maize and Wheat Improveme;

来源：Carbohydrate Polymers

关键词： Digestion Fresh noodle High-amylose wheat starch Texture Waxy wheat starch