The Rheological, Cooking, and Digestion Characteristics of Meat Noodles as Affected by the Composite Formulation of Gluten‐Myofibrillar Proteins
Year: 2026
Type: article
Source: Journal of Food Science
Institutions: Zhejiang Gongshang University, Yantai Institute of Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W7166714443