Effects of gluten and moisture content on water mobility during the drying process for Chinese dried noodles-Reference-Cited by-同舟云学术

Effects of gluten and moisture content on water mobility during the drying process for Chinese dried noodles

Published:2018-09-05 Issue:6 Volume:37 Page:759-769
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Wang Zhenhua¹²,Yu Xiaolei¹,Zhang Yingquan¹,Zhang Bo¹,Zhang Min²,Wei Yimin¹

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China;

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Funder

National Natural Science Foundation of China

China Agriculture Research System

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1458733

Reference44 articles.

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