Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality
Fei Hu, Jin-Yu Li, Pengren Zou, Kiran Thakur, Jian‐Guo Zhang, Mohammad Rizwan Khan, Zhao‐Jun Wei
Topics & Concepts
ChemistryGlutenFood scienceStarchFlavorFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls