Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers
Author:
Affiliation:
1. College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
2. Henan Food Crop Collaborative Innovation Center Zhengzhou 450001 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15057
Reference34 articles.
1. Rheological Properties of Short Doughs at Large Deformation
2. Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model
3. Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy
4. The Effect of Quantity of Salt on the Drying Characteristics of Fresh Noodles
5. Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles
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