Impacts of steam explosion treatment on qualities, protein network development and digestion-resistant properties of dried sorghum noodles

Food Chemistry 2026

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Authors: Kun Yu, Xiaoli Ma, Jingjie Lin, Yuan Zhang, Chunxu Chen, Di Wu, Peiyan Li, Guoyuan Xiong

DOI: 10.1016/j.foodchem.2026.149810

Cited by: 1

References: 36

Fields of Study & Subjects

Food composition and properties Food Drying and Modeling Proteins in Food Systems

References 36