Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough
Shuyi Liu, Quan Liu, Li Xue, Mohammed Obadi, Song Jiang, LI Shi-yan, Bin Xu
Topics & Concepts
GlutenTransverse planeMicrostructureMaterials scienceComposite materialPerpendicularFood scienceChemistryMathematicsAnatomyGeometryBiologyFood composition and propertiesDysphagia Assessment and ManagementFood Quality and Safety Studies