Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles
| Autor: | Hu, Zhiyuan a, b, Guo, Wanxue a, b, Liu, Chong a, ⁎, Wang, Xiaojian c, Hong, Jing a, Liu, Mei a, Sun, Binghua a, Zheng, Xueling a |
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| Zdroj: | In LWT 15 May 2024 200 |
| Databáze: | ScienceDirect |
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