Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality
Fuente: Food Research International
Publication date: Available online 19 November 2024Source: Food Research InternationalAuthor(s): Mengdi Song, Zhan Liang, Shihong Wang, Haiyan Gao, Jie Zeng, Xinyue Liu, Wenhao Li, Wei Liang