Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism

Autor:	Jin-Rong Wang, Xiao-Na Guo, Zhen Yang, Ke-Xue Zhu, Jun-Jie Xing
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Rheology chemistry Chemical engineering Chinese traditional Organic Chemistry Salt (chemistry) Non-covalent interactions Gluten Mechanism (sociology) Food Science
Zdroj:	Cereal Chemistry. 98:774-783
ISSN:	1943-3638 0009-0352
DOI:	10.1002/cche.10420
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8ad903a7af7e1a3df79e021b5a5f3162 https://doi.org/10.1002/cche.10420 Zobrazit plný text záznamu Plný text