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期刊名称

international journal of biological macromolecules(2)

关键词

wet sweet potato vermicelli(2)
complex formulations(1)
dough rheology(1)
in vitro starch digestibility(1)
quality characteristics(1)

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作者

Feng, YY AND Mu, TH AND Zhang, M AND Ma, MM(0)

机构

mu, tai-hua(2)
zhang, miao(2)
feng, ya-yun(2)
ma, meng-mei chinese academy of agricultural sciences (caas), inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, 2 yuan ming yuan west rd,pob 5109, beijing ,(1)
ma, meng-mei chinese academy of agricultural sciences (caas), inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, 2 yuan ming yuan west rd,pob 5109, beijing , peoples r china(1)

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年份

2020(2)

科研产出

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资源类型: 外文期刊

作者:Feng, YY(精确检索)

作者: Mu, TH(精确检索)

作者: Zhang, M(精确检索)

作者: Ma, MM(精确检索)

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1Effects Of Different Polysaccharides And Proteins On Dough Rheological Properties, Texture, Structure And In Vitro Starch Digestibility Of Wet Sweet Potato Vermicelli

作者： Feng, YY; Mu, TH; Zhang, M; Ma, MM; JCR（2021版）

机构： Feng, Ya-Yun; Mu, Tai-Hua; Zhang, Miao; Ma, Meng-Mei Chinese Academy of Agricultural Sciences (CAAS), Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing ,;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Wet Sweet Potato Vermicelli Dough Rheology Quality Characteristics

2Effects Of Ionic Polysaccharides And Egg White Protein Complex Formulations On Dough Rheological Properties, Structure Formation And In Vitro Starch Digestibility Of Wet Sweet Potato Vermicelli

作者： Feng, YY; Mu, TH; Zhang, M; Ma, MM; JCR（2021版）

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Wet sweet potato vermicelli Complex formulations in vitro starch digestibility