Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles-Reference-Cited by-同舟云学术

Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles

Author:

Tuersuntuoheti Tuohetisayipu¹²^ORCID,Wang Zhenhua¹²,Wang Ziyuan¹²,Duan Mengjie¹²,Zheng Yanyan¹²,Wu Yan¹²,Liang Shan¹²,Li Xinping¹²,Zhang Min¹²

Affiliation:

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

2. Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference78 articles.

3. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles;Baik B. K.;Cereal Chemistry,1994

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