Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure
Mengdi Yao, Ming Li, Sushil Dhital, Yu Tian, Boli Guo
Topics & Concepts
Food scienceGlutenChemistryStarchDigestion (alchemy)Texture (cosmology)ChromatographyArtificial intelligenceImage (mathematics)Computer scienceFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications