Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch
| Autor: | Zheng, Shuang-yi, Zhou, Jing, Lv, Meng-yao, Du, Jing, Zhou, Bing, Ding, Wen-ping, Wang, Xue-dong, Zhang, Hai-long |
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| Zdroj: | In International Journal of Biological Macromolecules November 2024 279 Part 3 |
| Databáze: | ScienceDirect |
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