Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten

Autor:	Yuan-Hui Wang, Ya-Ru Zhang, Xi Wang, Yue-Ying Yang, Wei-Min Guo, Ying-Xiang Fei, Lin Qiao
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	LWT. 179:114637
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2023.114637
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e4103e00f12a36c30028c175cc8b6fb7 https://doi.org/10.1016/j.lwt.2023.114637 Zobrazit plný text záznamu Full Text from ScienceDirect