Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics
Liuyu Wan, Xiude Wu, Peng Xu, Yaonan Xing, Shensheng Xiao, Yang Fu, Xuedong Wang
Topics & Concepts
StarchCrystallinityFood scienceChemistryAbsorption of waterDepolymerizationGlutenMoistureDisulfide bondBotanyBiochemistryCrystallographyPolymer chemistryBiologyOrganic chemistryFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology