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For: Wang L, Zhang Y, Xu F, Chen J. Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough. Food Measure 2022. [DOI: 10.1007/s11694-022-01517-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]

For:	Wang L, Zhang Y, Xu F, Chen J. Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough. Food Measure 2022. [DOI: 10.1007/s11694-022-01517-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]

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(The first 100,000 artilces are displayed in RCA.)