Zhiyuan Hu

Henan University of Technology

China

  • Henan University of Technology

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Effect of Polysaccharide on Rheology of Dough, Microstructure, Physicochemical Properties and Quality of Fermented Hollow Dried Noodles

Number of pages: 30 Posted: 04 Jan 2024
Chong Liu, Zhiyuan Hu, Wanxue Guo, Xiaojian Wang, Jing Hong, Mei Liu, Binghua Sun and Xueling Zheng
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
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Abstract:

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polysaccharides, dough rheology, physicochemical properties, fermented hollow dried noodles