Changes in shelf life and quality of fresh hull‐less barley noodles during storage
Author:
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 China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10225
Reference45 articles.
1. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
2. Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles
3. Impact of Protein on Darkening in Yellow Alkaline Noodles
4. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique
5. Postharvest and postmilling changes in wheat grain and flour quality characteristics
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