Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Autor:	Ju-Yuan Qiao, Ke-Xue Zhu, Zhen Yang, Jun-Jie Xing, Xiao-Na Guo
Rok vydání:	2021
Předmět:	business.industry Chemistry Ultrasound Wheat gluten Food science business Ultrasound assisted Whole wheat Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 56:5609-5618
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15078
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6550ea61c97435a983cd32761a65fea9 https://doi.org/10.1111/ijfs.15078 Zobrazit plný text záznamu Plný text