Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure

发表于 2026-8-21 14:29:21

期刊：Food Research International

文献作者：Di An; Haiteng Li; Dongsheng Zhang; Yang Huang; Dongsheng Li; Mohammed Obadi; Bin Xu

出版日期：2022-5-

DOI号：10.1016/j.foodres.2022.111111

下载链接：https://www.sciencedirect.com/sc ... 963996922001685/pdf

文献链接：https://doi.org/10.1016/j.foodres.2022.111111

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure

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