Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers.

Authors

M. Niu
G. G. Hou
J. Kindelspire
P. Krishnan
S. Zhao

Document Type

Article

Publication Date

2017

Journal

Food Chemistry

Volume

223

Pages

16-24

Language

en

Recommended Citation

Niu, M.; Hou, G. G.; Kindelspire, J.; Krishnan, P.; and Zhao, S., "Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers." (2017). Dairy Science Publication Database. 1881.
https://openprairie.sdstate.edu/dairy_pubdb/1881