Effect of NaCl on rheological properties of dough and...

Journal of Cereal Science 2020 / 05 Vol. 93

Effect of NaCl on rheological properties of dough and noodle quality

Fan, Huiping, Fu, Feng, Chen, Yuehua, Liu, Mei, Ai, Zhilu, Bian, Ke
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Volume:
93
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2020.102936
Date:
May, 2020
File:
PDF, 28.89 MB
2020
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