Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study

Author:

Liu Ling,Hu XinzhongORCID,Zou Liang

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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2. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network;An;Food Chem.,2022

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4. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits;Chandra;J. Food Sci. Tech. Mys.,2015

5. Characterization of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours;Comino;Food Hydrocolloids.,2014

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