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1.
Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system.
Food Chem
; 308: 125676, 2020 Mar 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-31655476
2.
Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles.
Food Chem
; 287: 11-19, 2019 Jul 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30857679
3.
Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms.
Food Chem
; 246: 335-342, 2018 Apr 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-29291858
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