Protein aggregation behavior during highland barley dough formation induced by different hordein/glutelin ratio
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 2Author(s): Xinyue Liu, Hao Duan, Gaigai Liu, Wei Liang, Wenqing Zhao, Jiayu Zheng, Wenhao Li, Wenjie Yan