Statistics
Publications
1
Citations
132
H-Index
1
Active since
2021
Affiliations
Zong-Bao Cao is an author at State Key Laboratory of Food Science and Technology specializing in food chemistry, noodle processing, and textural stability during storage.
Publications per year
2021–2021
1
1
Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
Zong-Bao Cao, Chen Yu, Zhen Yang et al. · Food Hydrocolloids · 2021 · 132 citations
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