Open AccessStudy of Noodle Quality Based on Protein Properties of Three Wheat Varieties
Author(s) -
Chenxia Zhou,
Yu Sun,
Yaya Yao,
Huijing Li,
Junping He
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/6383080
Subject(s) - food science , gluten , glutenin , chemistry , wheat starch , starch , protein quality , texture (cosmology) , microstructure , protein subunit , biochemistry , crystallography , gene , artificial intelligence , computer science , image (mathematics)
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