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	Effects of drying methods on characteristics of deamidated wheat gluten (EI收录)
	Qiu, Chao-Ying[1]; Sun, Wei-Zheng[1]; Cui, Chun[1]; Zhao, Mou-Ming[1]
刊名	Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science)
	2014
卷号	42页码:129-135
关键词	Chemical reactions Proteins Spray drying Structure (composition)
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2217620
专题	华南理工大学
作者单位	[1] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China
推荐引用方式 GB/T 7714	Qiu, Chao-Ying[1],Sun, Wei-Zheng[1],Cui, Chun[1],等. Effects of drying methods on characteristics of deamidated wheat gluten (EI收录)[J]. Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science),2014,42:129-135.
APA	Qiu, Chao-Ying[1],Sun, Wei-Zheng[1],Cui, Chun[1],&Zhao, Mou-Ming[1].(2014).Effects of drying methods on characteristics of deamidated wheat gluten (EI收录).Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science),42,129-135.
MLA	Qiu, Chao-Ying[1],et al."Effects of drying methods on characteristics of deamidated wheat gluten (EI收录)".Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) 42(2014):129-135.

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