Influence of High Molecular Weight Glutenin Subunits (HMW-GS) on Sensory Quality Properties of Chinese Dry Noodle

ZHANGYing-Quan, WEIYi-Min, ZHANGBo, ZHANGXiao-Ke, DONGKai-Na, LIURui

PDF(616 KB)
PDF(616 KB)
Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (1) : 121-129. DOI: 10.3864/j.issn.0578-1752.2013.01.014
STORAGE·FRESH-KEEPING·PROCESSING

Influence of High Molecular Weight Glutenin Subunits (HMW-GS) on Sensory Quality Properties of Chinese Dry Noodle

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2013, 46(1): 121-129 https://doi.org/10.3864/j.issn.0578-1752.2013.01.014

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(616 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉