Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
Tingjing Zhang, Erqi Guan, Yuling Yang, Lili Zhang, Yuanxiao Liu, Ke Bian
Topics & Concepts
Food scienceChemistryDefattingStarchGlutenWheat flourLeavening agentViscoelasticityTexture (cosmology)Gluten freeMaterials scienceComposite materialFermentationComputer scienceArtificial intelligenceImage (mathematics)Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems