Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles
Yangyue Ding, Jiarong Wang, Lina Sun, Xiaonan Zhou, Jianjun Cheng, Yuxue Sun
Topics & Concepts
Food scienceStarchChemistryGlutenAbsorption of waterWheat flourDisulfide bondBotanyBiochemistryBiologyFood composition and propertiesBotanical Research and ApplicationsMicrobial Metabolites in Food Biotechnology