Effect of Sedum aizoon L. Powder Addition on the Rheological Properties and Gluten Structure Characteristics of Dough and the In Vitro Digestibility of Noodles
Year: 2026
Type: article
Source: Journal of Food Science
Authors: Chang‐qing Dong, Yu‐ling Yang, Long Yang, Li‐ping Yang, Zhang‐jie Bi, Chao Yang, Zhi‐peng Liu, Ze‐xuan Gong, Ru‐xin Wang, Xue‐bin Yin
Institution: Anhui Science and Technology University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W7166737544