Effect of poly-γ-glutamic acid on rheological properties and microstructure of noodle dough
LIU Fang, HUANG Gaofeng, WANG Qing, ZHANG Jiran, XU Shuxia, ZHANG Shimin, WU Kun
Food and Fermentation Industries . 2020, (14): 85 -90 .  DOI: 10.13995/j.cnki.11-1802/ts.023398

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