LWT - Food and Technology
Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles
Publication date: 1 May 2022Source: LWT, Volume 161Author(s): Yuan-Hui Wang, Ya-Ru Zhang, Yue-Ying Yang, Jin-Qi Shen, Qiu-Mei Zhang, Guo-Zhi Zhang