Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
Kai Lyu, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
RheologyFood scienceGlutenGluteninChemistryWater contentWater activityMaterials scienceComposite materialBiochemistryEngineeringProtein subunitGeotechnical engineeringGeneFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls