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Study on the prediction model of basic components on the quality of buckwheat noodles.
Zhang, Huiyu; Fan, Mingcong; Li, Yan; Wang, Li; Qian, Haifeng.
Affiliation
  • Zhang H; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
  • Fan M; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
  • Li Y; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
  • Wang L; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
  • Qian H; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
J Texture Stud ; 54(2): 245-257, 2023 04.
Article in En | MEDLINE | ID: mdl-36457169
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Fagopyrum Type of study: Prognostic_studies / Risk_factors_studies Language: En Journal: J Texture Stud Year: 2023 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Fagopyrum Type of study: Prognostic_studies / Risk_factors_studies Language: En Journal: J Texture Stud Year: 2023 Document type: Article Affiliation country: Country of publication: