Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage

Autor:	Qi, Xuepan, Hong, Tingting, Nie, Anying, Xu, Dan, Jin, Yamei, Xu, Xueming, Wu, Fengfeng
Zdroj:	In Food Hydrocolloids May 2023 138
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect