Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle
Kai Lyu, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
RheologyMaterials scienceConfocal laser scanning microscopyMicrostructureStress relaxationFood scienceChemistryComposite materialBiophysicsBiologyCreepFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls