Quality improvements of buckwheat noodles by Artemisia sphaerocephala Krasch gum: Effects of pre-hydration and addition mode

作者：Zhiling Tang, Yiyuan Zou, Haoran Luo, Zehua Zhang, Fayin Ye, Guohua Zhao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145164 · 被引用次数：8 · 研究领域：Food composition and properties、Seed and Plant Biochemistry、Microbial Metabolites in Food Biotechnology