Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mengyu Mu"'
Publikováno v:
Grain & Oil Science and Technology, Vol 4, Iss 4, Pp 174-181 (2021)
Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties. However, this process is time-consuming and complex. This study aimed to
Externí odkaz:
https://doaj.org/article/cebd5b6529504826b6b256826a4420ff
Publikováno v:
Journal of Cereal Science. 108:103568
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c16740a047a7efc821449bbf17898d8f
https://doi.org/10.1016/j.jcs.2022.103568
https://doi.org/10.1016/j.jcs.2022.103568
Publikováno v:
Journal of Stored Products Research. 94:101897
Wheat post-harvest maturation induced baking and technological quality improvement through a series of biochemical and colloidal changes. Weak-, middle-, and strong-gluten wheat displayed varying gluten network structures that determined the flour in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b35ac74d572a09f31d112eae494fa30d
https://doi.org/10.1016/j.jspr.2021.101897
https://doi.org/10.1016/j.jspr.2021.101897
Publikováno v:
Journal of Cereal Science. 100:103247
Pectin is a common food additive used for enhancing the health benefits of dietary fibers, and is the most structurally and functionally complex polysaccharide, rich in galacturonic acid. In this study, we investigated changes in the aggregative prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::912520c327397f4885b183fc5c98896e
https://doi.org/10.1016/j.jcs.2021.103247
https://doi.org/10.1016/j.jcs.2021.103247