Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure

Published 2020 View Full Article

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Title
Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure
Authors
Keywords
Reconstituted noodles, Gluten content, Cooking time, Texture, Digestibility
Journal
FOOD CHEMISTRY
Volume 315, Issue -, Pages 126230
Publisher
Elsevier BV
Online
2020-01-28
DOI
10.1016/j.foodchem.2020.126230

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