2020•Food HydrocolloidsRequires access

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Chuanwu Han, Meng Ma, Man Li, Qingjie Sun

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Key concepts: Glutenin, Gluten, Gliadin, Chemistry, Alkali metal, Microstructure, Chemical engineering, Degree of polymerization

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Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin — Research Paper | ScholarLens