Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting
Junkui Li, Yanan Shi, Yajing Qi, Tabussam Tufail, Bin Xu
Topics & Concepts
GlutenStarchFood scienceWheat glutenChemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications