Structure – function insights into hydrocolloid in cereal-based gluten-free noodles: from cooking behavior to consumer preference

Journal of Food Measurement & Characterization 2026

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Authors: Nur Fathin Shamirah Daud, Farhan Mohd Said, Fatmawati Adam, Juanni Zhang, Aishath Naila
DOI: 10.1007/s11694-026-04555-9
Cited by: 1
References: 100

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Polysaccharides Composition and Applications

Publication details

Journal / source
Journal of Food Measurement & Characterization
Publisher
Springer Science and Business Media LLC
Volume
20
Issue
8
Pages
14689–14716
Publication date
3 July 2026
Language
EN