A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis
Shuyun Zhu, Zhen He, Mohammed Obadi, Yajing Qi, Bin Xu
Topics & Concepts
ChewinessGlutenFood scienceMixing (physics)ChemistrySignificant differenceMaterials scienceMathematicsPhysicsStatisticsQuantum mechanicsFood composition and propertiesFood Quality and Safety StudiesFreezing and Crystallization Processes