Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure
Xin Guo, Fengying Gu, Yang Li, Qiaozhen Zhang, Runrun Hu, Bo Jiao, Feng Wang, Qiang Wang
Topics & Concepts
Ultimate tensile strengthSteamingBoilingFood scienceMaterials scienceMoistureGlutenNetwork structureChemistryComposite materialChemical engineeringComputer scienceMachine learningEngineeringOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyMicrobial Inactivation Methods