Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
Kerui Su, ZhiHao Fan, Muhammad Usman, Anqi Zhao, Hanyu Dong, Xuejing Duan, Longfei Weng, Ayesha Shahid, Jingliang Xu
Topics & Concepts
Spirulina (dietary supplement)GlutenFood scienceWheat glutenTexture (cosmology)ChemistryGluten freeComputer scienceRaw materialOrganic chemistryArtificial intelligenceImage (mathematics)Food composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology