Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread - Concepedia

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Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread

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References

2020

Year

Miaomiao Shi, Fei Wang, Ping Lan, Yanyan Zhang, Mingyue Zhang, Yizhe Yan, Yanqi Liu

Ultrasonic IntensityFood StructureFood EngineeringWheat Starch-monoglyceride ComplexGrain QualityFood QualityFood TechnologyNorther-style ChineseHealth Sciences

References

	Year	Citations

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