Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility-Reference-Cited by-同舟云学术

Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility

Published:2023-07 Issue: Volume:243 Page:125076
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhou Huichao,Liu Chong,Shang Jiaying,Zheng Xueling

Funder

Henan University of Technology

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

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