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Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism
Jia, Fangyuan, Ma, Zhen, Wang, Xiaolong, Li, Xiaoping, Liu, Liu, Hu, XinzhongVolume:
298
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125081
Date:
November, 2019
File:
PDF, 3.37 MB
english, 2019