Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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2. Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application;LWT;2024-07
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