Effect of mixing time on the structural characteristics of noodle dough under vacuum

作者：Rui Liu, Yanan Xing, Yingquan Zhang, Bo Zhang, Xuju Jiang, Yimin Wei · 发表于：Food Chemistry · 年份：2015 · DOI：10.1016/j.foodchem.2015.04.045 · 被引用次数：85 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Food Quality and Safety Studies