| Effect of dry heat stabilisation on the functional properties of rice bran proteins | |
| Lv, Shi-Wen; Sun, Li-Hui; Zhao, Shu-Yan; Bao, Yong-Ming | |
| 刊名 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
 |
| 2017 | |
| 卷号 | 52页码:1836-1843 |
| 关键词 | Alkali method dry heat stabilisation physicochemical properties rice bran protein |
| ISSN号 | 0950-5423 |
| URL标识 | 查看原文 |
| WOS记录号 | [DB:DC_IDENTIFIER_WOSID] |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/3284874 |
| 专题 | 大连理工大学 |
| 作者单位 | Dalian Univ Technol, Sch Food & Environm, Panjin 124221, Liaoning, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Lv, Shi-Wen,Sun, Li-Hui,Zhao, Shu-Yan,et al. Effect of dry heat stabilisation on the functional properties of rice bran proteins[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52:1836-1843. |
| APA | Lv, Shi-Wen,Sun, Li-Hui,Zhao, Shu-Yan,&Bao, Yong-Ming.(2017).Effect of dry heat stabilisation on the functional properties of rice bran proteins.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,52,1836-1843. |
| MLA | Lv, Shi-Wen,et al."Effect of dry heat stabilisation on the functional properties of rice bran proteins".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 52(2017):1836-1843. |
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