Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality
Article first published online: 3 SEP 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 253–260, January 2014
How to Cite
Liu, C., Li, L., Hong, J., Zheng, X., Bian, K., Sun, Y. and Zhang, J. (2014), Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality. International Journal of Food Science & Technology, 49: 253–260. doi: 10.1111/ijfs.12306
- Issue published online: 16 DEC 2013
- Article first published online: 3 SEP 2013
- Manuscript Accepted: 19 JUL 2013
- Manuscript Received: 3 MAY 2013
- National Natural Science Foundation of China. Grant Number: 31101243
- New Century Excellent Talents in University (NCET)
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