Effect of poly-γ-glutamic acid on rheological properties and microstructure of noodle dough

doi:10.13995/j.cnki.11-1802/ts.023398

LIU Fang, HUANG Gaofeng, WANG Qing, ZHANG Jiran, XU Shuxia, ZHANG Shimin, WU Kun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 85-90.

PDF(3378 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 85-90. DOI: 10.13995/j.cnki.11-1802/ts.023398

Effect of poly-γ-glutamic acid on rheological properties and microstructure of noodle dough

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 85-90 https://doi.org/10.13995/j.cnki.11-1802/ts.023398

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3378 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2020-01-16	2020-07-25
Issue Date
2020-08-17

Please choose a citation manager

Content to export