Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough - Concepedia

Concepedia

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Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

60

Citations

30

References

2021

Year

Shuyi Liu, Quan Liu, Li Xue, Mohammed Obadi, Song Jiang, LI Shi-yan, Bin Xu

Different Sheeting DirectionsNoodle DoughGluten Network

References

	Year	Citations

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