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Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition

Fangyuan Jia, Zhen Ma, Xinzhong Hu

2020International Journal of Biological Macromolecules61 citationsDOI

Topics & Concepts

CrystallinityStarchFood scienceComposite numberRheologyWheat flourChemistryMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls
Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition | Litcius