12 results on '"Guo, Xiao-Na"'
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2. Changes of lipids in noodle dough and dried noodles during industrial processing
3. Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles
4. Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism
5. The addition of alpha amylase improves the quality of Chinese dried noodles
6. Effect of barley β‐glucan on water redistribution and thermal properties of dough
7. Impact of arabinoxylan with different molecular weight on the thermo-mechanical, rheological, water mobility and microstructural characteristics of wheat dough
8. Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles
9. Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates
10. The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread
11. Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties
12. Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate
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