مقالة · مجلة · 2026

Starch modification and protein complexation synergistically strengthen hydrocolloid networks and limit enzymatic hydrolysis in gluten-free noodles

Babatunde Olawoye, Oladapo Fagbohun, Folasade Olabimpe Adeboyejo, Boluwatife Martins Okedepo, Gladys Damilola Obalowo, Christopher Olayinka Adedoyin و3 آخرون

Food Hydrocolloids

• وصول مغلق
• دولي · دولتان

انتقل إلى الناشر10.1016/j.foodhyd.2026.112891