Effect of NaCl on rheological properties of dough and noodle quality
Huiping Fan, Fu Feng, Yuehua Chen, Mei Liu, Zhilu Ai, Ke Bian
Topics & Concepts
ChewinessGlutenFood scienceWheat flourRheologyChemistryWheat glutenMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology