Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers
Yang, Yuling, Guan, Erqi, Zhang, Tingjing, Li, Mengmeng, Bian, KeLanguage:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.15057
Date:
March, 2020
File:
PDF, 1.13 MB
english, 2020