Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles
Author:
Affiliation:
1. Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
2. Department of Food Science & Technology College of Agriculture (Nagaur), Agriculture University Jodhpur Rajasthan India
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17100
Reference40 articles.
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4. Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles
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