Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles
Hui‐Ling Tan, Thuan‐Chew Tan, Azhar Mat Easa
Topics & Concepts
MicrostructureFood scienceWater holding capacityRheologyChemistrySodiumChewinessGlutenDynamic modulusSalt (chemistry)Dynamic mechanical analysisMaterials scienceComposite materialCrystallographyPolymerOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications