Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
Zong-Bao Cao, Chen Yu, Zhen Yang, Jun‐Jie Xing, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
GluteninFood scienceChemistryGlutenRheologyWheat flourGliadinMaterials scienceComposite materialBiochemistryProtein subunitGeneFood composition and propertiesProteins in Food SystemsPhytase and its Applications