WANG Zhao-xia, CHEN Xi-wei, SONG Jun-mei, FENG Feng-qin. Advances on the modification of wheat gluten for increasing its emulsifying properties[J]. Science and Technology of Food Industry, 2013, (23): 356-360. DOI: 10.13386/j.issn1002-0306.2013.23.069
Citation:
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WANG Zhao-xia, CHEN Xi-wei, SONG Jun-mei, FENG Feng-qin. Advances on the modification of wheat gluten for increasing its emulsifying properties[J]. Science and Technology of Food Industry, 2013, (23): 356-360. DOI: 10.13386/j.issn1002-0306.2013.23.069
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WANG Zhao-xia, CHEN Xi-wei, SONG Jun-mei, FENG Feng-qin. Advances on the modification of wheat gluten for increasing its emulsifying properties[J]. Science and Technology of Food Industry, 2013, (23): 356-360. DOI: 10.13386/j.issn1002-0306.2013.23.069
Citation:
|
WANG Zhao-xia, CHEN Xi-wei, SONG Jun-mei, FENG Feng-qin. Advances on the modification of wheat gluten for increasing its emulsifying properties[J]. Science and Technology of Food Industry, 2013, (23): 356-360. DOI: 10.13386/j.issn1002-0306.2013.23.069
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