Niu, Meng
Hou, Gary G.
Kindelspire, Julie
Krishnan, Padmanaban http://orcid.org/0000-0002-5042-4704
Zhao, Siming
Funding for this research was provided by:
National Natural Science Foundation of China (31501520)
Fundamental Research Funds for the Central Universities (2662015QC029, 2662014BQ056)
This article is maintained by: Elsevier
Article Title: Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2016.12.021
Content Type: article
Copyright: © 2016 Elsevier Ltd. All rights reserved.