8 results on '"Zhu, Ke-Xue"'
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2. Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
3. Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage
4. Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles
5. Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles
6. Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders
7. The Effect of Ultrasound on the Functional Properties of Wheat Gluten
8. Immobilization of Glucose Oxidase in Alginate-Chitosan Microcapsules
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