دورية أكاديمية
Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks
| العنوان: | Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks |
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| المؤلفون: | Qi, Yajing, Shi, Yanan, Cheng, Jiahao, Hamadou, Alkassoumi Hassane, Gao, Mengjie, Tufail, Tabussam, Xu, Bin |
| المصدر: | In Journal of Cereal Science March 2024 116 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 07335210 |
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| DOI: | 10.1016/j.jcs.2024.103871 |