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Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Rui Chen, Yiqing Zhu, Luman Sang, Liangxing Zhao, Sameh Sharafeldin, Li Zhi, Chongyi Wu, Qingyu Zhao, Qun Shen
Format:	Artículo Open Access
Publié:	Wiley 2025
Sujets:	Food Bioengineering
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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