Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality

作者：Mengdi Song, Zhan Liang, Shihong Wang, Haiyan Gao, Jie Zeng, Xinyue Liu, Wenhao Li, Wei Liang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115396 · 被引用次数：14 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Food Quality and Safety Studies