Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality

作者：Chonghui Yue, Yu Tang, Huainan Peng, Ziyu Wang, Ying Zhu, Menghan Chang, Xiaojing Wang, Yueyue Wang, Xuan Li, Denglin Luo · 发表于：Journal of Cereal Science · 年份：2023 · DOI：10.1016/j.jcs.2023.103783 · 被引用次数：26 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Polysaccharides and Plant Cell Walls