Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
Miao Wan, Yi‐Peng Bai, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
GluteninFood scienceChemistryGliadinWheat flourDisulfide bondRipeningGlutenBiochemistryProtein subunitGeneFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology