Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures
Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures
نویسندگان: علیرضا صادقیان , راضیه نیازمند , علی رافع , لیدا شاهسونی
نشریه: JOURNAL OF TEXTURE STUDIES , 6 , 48 , 2017
کد مقاله |
1422 |
عنوان فارسی مقاله |
Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures |
عنوان لاتین مقاله |
Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures |
نمایه علمی معتبر |
JCR |
IF |
1.29 |
عنوان نشریه |
JOURNAL OF TEXTURE STUDIES |
شماره نشریه |
6 |
دوره |
48 |
سال انتشار شمسی |
1396/09/10 |
سال انتشار میلادی |
2017 |