Investigating the positive effects of wrap‐around resting on the qualities of semi‐dried noodles through the quantitative analysis of gluten network
Author:
Affiliation:
1. School of Food and Biological Engineering Jiangsu University Zhenjiang China
2. Jiangsu Xingyuan Food Technology Co. LTD Yancheng China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12722
Reference31 articles.
1. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network
2. Protein network analysis — A new approach for quantifying wheat dough microstructure
3. Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization
4. Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review
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1. The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies;International Journal of Food Science & Technology;2023-09-28
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