[Elsevier] Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough

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journalㄩJournal of Cereal Science

AuthorsㄩKai Lyu; Xiao-Na Guo; Ke-Xue Zhu

Published dateㄩ2023-11-

DOIㄩ10.1016/j.jcs.2023.103804

PDF linkㄩhttps://www.sciencedirect.com/sc ... 733521023001777/pdf

Article linkㄩhttps://doi.org/10.1016/j.jcs.2023.103804

Article SourceㄩElsevier BV


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