Author:
wang Wei,Zhou Xiaoling,Li Wenlong,Shi Yu,Liang Jing,Huang Xiaowei,Li Zhihua,Zhang Xinai,Zou Xiaobo,Xu Bin,Shi Jiyong
Reference9 articles.
1. Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation;E De La Pe�a;Journal of Cereal Science,2014
2. Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough;X Dongdong;Journal of Food Composition and Analysis,2023
3. Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali;C Han;Food Hydrocolloids,2021