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Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough

Published Online: 2022-07-17

Published Print: 2022-10

Authors

Wang, Lei https://orcid.org/0000-0002-9551-4148
Zhang, Yi

Xu, Fei

Chen, Jie
Funding

Funding for this research was provided by:

Natural Science Innovation Fund Support Plan of Henan University of Technology (2020ZKCJ13)

Doctor Foundation of Henan University of Technology (2019BS057)
License Information

Text and Data Mining valid from 2022-07-17

Version of Record valid from 2022-07-17
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Article History

Received: 23 December 2021

Accepted: 23 June 2022

First Online: 17 July 2022

Declarations

:

: All authors declare no conflict of interest.

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