摘要
介绍了国际上小麦面筋蛋白的研究开发途径 ,阐述了面筋蛋白进行深度加工与利用的目的意义 ,并且对化学改性小麦面筋蛋白的原理、方法及非食品应用进行了重点介绍。
The international exploitation ways of wheat gluten were presented. The targets of the deep processing and the utilization of wheat gluten were expounded. The principles and methods for chemical modification of wheat gluten as well as the non-food application were introduced emphatically.
出处
《粮食与饲料工业》
CAS
2001年第5期41-43,共3页
Cereal & Feed Industry
