Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality

作者：Xingguo Li, Pengfei Liu, Zhouya Bai, Denglin Luo, Chonghui Yue, Yanhui Wu, Peiyan Li, Libo Wang, Sihai Han · 发表于：Journal of Cereal Science · 年份：2024 · DOI：10.1016/j.jcs.2024.104005 · 被引用次数：17 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems