Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle.
| Autor: | LIN Zixuan1, DONG Huilong2, NIU Meng1,2, ZHANG Binjia1, JIA Caihua1, XU Yan1, ZHAO Siming1 |
|---|---|
| Zdroj: | Journal of Light Industry. Feb2023, Vol. 38 Issue 1, p34-44. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|