Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles-Reference-Cited by-同舟云学术

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Author:

Liu Rui¹²³⁴,Yang Guang¹,Guo Jiamin¹,Wu Tao¹,Sui Wenjie¹,Zhang Min¹²³⁴

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China

2. Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China

3. Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin University of Science & Technology, Tianjin, China

4. Engineering Research Center of Food Biotechnology, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Tianjin Education Commission

Tianjin Science and Technology Commission

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

Reference34 articles.

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