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Title: Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao

Authors:
 [1];  [1];  [2]; ORCiD logo [1];  [1];  [1];  [1];  [1]
  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122 China
  2. Institute of Agro-food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing 100193 China
Publication Date:
Sponsoring Org.:
USDOE Office of Electricity Delivery and Energy Reliability (OE), Power Systems Engineering Research and Development (R&D) (OE-10)
OSTI Identifier:
1410599
Grant/Contract Number:  
2013AA102203-7
Resource Type:
Journal Article: Publisher's Accepted Manuscript
Journal Name:
International Journal of Food Science and Technology
Additional Journal Information:
Journal Name: International Journal of Food Science and Technology Journal Volume: 53 Journal Issue: 4; Journal ID: ISSN 0950-5423
Publisher:
Wiley-Blackwell
Country of Publication:
United Kingdom
Language:
English

Citation Formats

Li, Ling, Wang, Weishi, Zhou, Sumei, Wang, Li, Qian, Haifeng, Li, Yan, Zhang, Hui, and Qi, Xiguang. Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao. United Kingdom: N. p., 2017. Web. doi:10.1111/ijfs.13669.
Li, Ling, Wang, Weishi, Zhou, Sumei, Wang, Li, Qian, Haifeng, Li, Yan, Zhang, Hui, & Qi, Xiguang. Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao. United Kingdom. doi:10.1111/ijfs.13669.
Li, Ling, Wang, Weishi, Zhou, Sumei, Wang, Li, Qian, Haifeng, Li, Yan, Zhang, Hui, and Qi, Xiguang. Tue . "Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao". United Kingdom. doi:10.1111/ijfs.13669.
@article{osti_1410599,
title = {Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao},
author = {Li, Ling and Wang, Weishi and Zhou, Sumei and Wang, Li and Qian, Haifeng and Li, Yan and Zhang, Hui and Qi, Xiguang},
abstractNote = {},
doi = {10.1111/ijfs.13669},
journal = {International Journal of Food Science and Technology},
number = 4,
volume = 53,
place = {United Kingdom},
year = {Tue Nov 28 00:00:00 EST 2017},
month = {Tue Nov 28 00:00:00 EST 2017}
}

Journal Article:
Free Publicly Available Full Text
This content will become publicly available on November 28, 2018
Publisher's Accepted Manuscript

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