Litcius/Paper detail

Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles

JinRong Wang, Xiao‐Na Guo, Jun‐Jie Xing, Ke‐Xue Zhu

2020Food Chemistry50 citationsDOI

Topics & Concepts

GlutenRheologyFood scienceChemistryDynamic modulusDynamic mechanical analysisFlavorSalt (chemistry)Materials sciencePolymerComposite materialOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology
Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles | Litcius