Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.
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DOI: 10.1111/jtxs.12755
Abstract: The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were… read more here.
Keywords: glutenin gliadin; surface tackiness; gliadin surface; fcns ... See more keywords