Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Li-Li Zhang, Er-Qi Guan, Yu-Ling Yang, Yuan-Xiao Liu, Ting-Jing Zhang, Ke Bian
Source: Food Chemistry - Category: Food Science Source Type: research