Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles-Reference-Cited by-同舟云学术

Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles

Published:2024-04-27 Issue:6 Volume:18 Page:4346-4361
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Wang Lei^ORCID,Chen Yixuan,Chen Jie,Li Songnan,Xu Fei,Guo Mengran

Funder

the development and demonstration of functional ingredients for high protein slow sugar food oriented to nutrition and health

Open Project Program of Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology

Cultivation Programme for Young Backbone Teachers in Henan University of Technology for financial support

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02498-7.pdf

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