Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality
| Autor: | Song, Mengdi a, b, Liang, Zhan a, Wang, Shihong a, Gao, Haiyan a, Zeng, Jie a, Liu, Xinyue c, Li, Wenhao c, Liang, Wei a, c, ⁎ |
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| Zdroj: | In Food Research International January 2025 199 |
| Databáze: | ScienceDirect |
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