Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study
Jinrong Wang, Xiao‐Na Guo, Zhen Yang, Jun‐Jie Xing, Ke‐Xue Zhu
Topics & Concepts
ChewinessStarchFood scienceAbsorption of waterCrystallinitySwellingGlutenChemistryStarch gelatinizationMaterials scienceComposite materialCrystallographyFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology