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Kexin Shi
Qingdao Agricultural University
China
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Qingdao Agricultural University
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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Understanding The Swelling of Cooked Noodles: Effect of Cooking Condiments and Structural/Molecular Changes In Starch-Gluten Matrix
Number of pages: 34
Posted: 04 Mar 2025
Wenxin Xie
,
Peng Wang
,
Ran Zhao
, Kexin Shi,
Meng Ma
,
Yanfei Wang
,
Qingjie Sun
,
Man Li
and
Fengwei Xie
Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University and University of Nottingham, Ningbo - University of Nottingham Ningbo China
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Abstract:
noodles cooking, swelling, condiments, structural mechanism
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