Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism

Publication date: Available online 19 April 2021Source: Food HydrocolloidsAuthor(s): Zong-Bao Cao, Chen Yu, Zhen Yang, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Source: Food Hydrocolloids - Category: Food Science Source Type: research
More News: Food Science | Gluten