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粉和质之间的相互作用以及相关的基于小麦的面条质量,一项审查

Jinrong Wang1, Wenjing Qiao2, Ni Bian2

  • 1Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China.

International journal of biological macromolecules
|March 13, 2025
PubMed
概括

了解粉-质相互作用是提高小麦面条质量的关键. 本综述详细介绍了这些成分如何相互作用,以及影响它们协同作用的因素,以改善面条生产.

关键词:
质蛋白是一种质.互动 互动 互动 互动意大利面 意大利面粉是一种粉.

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