Publication | Closed Access
The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles
113
Citations
34
References
2016
Year
Food ChemistryProtein Cross-linkingBiochemistryNatural SciencesFood AnalysisBiotechnologyAlternative Protein SourceProtein EngineeringFood ProcessingBuckwheat NoodlesFood QualityFood TechnologyBiomolecular EngineeringHealth Sciences
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