Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality
Xingguo Li, Pengfei Liu, Zhouya Bai, Denglin Luo, Chonghui Yue, Yanhui Wu, Peiyan Li, Libo Wang, Sihai Han
Topics & Concepts
MicrostructureMoistureMaterials scienceProcess (computing)UltrasoundTexture (cosmology)Quality (philosophy)Food scienceComposite materialChemistryComputer scienceMedicineArtificial intelligencePhilosophyRadiologyEpistemologyImage (mathematics)Operating systemFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems