Article · Journal · 2026

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

Food Hydrocolloids

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 38th percentileby citations, against works of its field and year
Authors: 9from 4 institutions

Authors

9 authors across 4 institutions in 2 countries