Cite
HARVARD Citation
Liu, S. et al. (2023). Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution. Food chemistry. p. . [Online].
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Liu, S. et al. (2023). Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution. Food chemistry. p. . [Online].