Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles
| Autor: | Liang, Ying, Zhu, Xiuling, Liu, Hao, Wang, Jiayi, He, Baoshan, Wang, Jinshui |
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| Zdroj: | In Food Chemistry: X 30 March 2024 21 |
| Databáze: | ScienceDirect |
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