:

Shweta Suri1, Aniket Kamboj1, Xiaofeng Guo2

  • 1School of Food Science, Washington State University, Pullman, Washington, USA.

PubMed
概括

来自Koto和Tinker品种的麦粉具有高纯度和粉含量. 这些无质粉具有有利的功能和粘合性能,可用于各种食品应用.