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Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle

Xiao‐Na Guo, Shao‐Hua Wu, Ke‐Xue Zhu

2020Food Chemistry100 citationsDOI

Topics & Concepts

Superheated steamFood scienceChemistryWhole wheatPolyphenol oxidaseSuperheatingEnzymeBiochemistryPeroxidaseCondensed matter physicsPhysicsFood composition and propertiesGABA and Rice ResearchFood Quality and Safety Studies
Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle | Litcius