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For: Lee E, Kim J, Kim E, Choi YJ, Hahn J. The effect of curdlan and the resting process on the quality of the dried whole tofu noodles. Food Sci Biotechnol 2022;31:61-68. [PMID: 35059230 PMCID: PMC8733043 DOI: 10.1007/s10068-021-01020-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/17/2021] [Accepted: 11/30/2021] [Indexed: 12/24/2022]  Open
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1
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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