Work

Effect of mixing time on the structural characteristics of noodle dough under vacuum

Year: 2015

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2015.04.045

Authors: Rui Liu, Yanan Xing, Yingquan Zhang, Bo Zhang, Xuju Jiang, Yimin Wei

Institutions: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Bruker (China)

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: China Agricultural Research System, Special Fund for Agro-scientific Research in the Public Interest

OpenAlex ID: W2011469390

FWCI: 2.799

Cites: 27

Cited by: 88

Related to: 10