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		Effect of modified wheat gluten on boiling resistance capacity of pork meatballs / Kai-Qiang Wang ... [et al.]. by [Wang, Kai-Qiang.] \| Luo, Shui-Zhong [author.] \| Zhong, Xi-Yang \| Cai, Ke-Zhou \| Cai, Jing \| Jiang, Shao-Tong \| Zheng, Zhi. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat / Li-Hua Pan ... [et.al.]. by Pan, Li-Hua \| Luo, Shui-Zhong \| Liu, Fei \| Luo, Jian-ping. Source: Cereal ChemistryMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)

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