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Yufan Xie

Jiangsu University of Science and Technology

China

  • Jiangsu University of Science and Technology

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Scholarly Papers (1)

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Effect of slightly acidic electrolyzed water combined with flameless catalytic infrared drying on storage stability, textural and rheological characteristics of whole-wheat semi-dry noodles

Number of pages: 36 Posted: 18 Nov 2025
Heng Wang, Liangyu Fan, Jiali Wu, Yue Hou, Yao Wu, Yufan Xie, Bo Li and Suling Sun
Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology and Zhejiang Academy of Agricultural Sciences
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Abstract:

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Flameless catalytic infrared, Slightly acidic electrolyzed water, Whole wheat, Semi dry noodles, rancidity