Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles
Sibo Liu, Tianfu Cheng, Jiayu Zhang, Meng Yuan, Yanan Guo, Daoying Wang, Zengwang Guo, Zhongjiang Wang
Topics & Concepts
StarchFood scienceQuality (philosophy)Protein qualityChemistryPhysicsQuantum mechanicsFood composition and propertiesMeat and Animal Product QualityProteins in Food Systems