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Appropriate dose of NaCl supplementation improves protein structures,microbial communities and extensibility of dough, and quality of traditional fermented dried noodles |
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| Authors: | Renyong Tang Chengmeng Fan Sunpeng Liu Beibei Zhang Yuhui Gong Xiulan Guo |
| Institution: | School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China |
| Abstract: | |
| Keywords: | bacterial communities protein structure sensory properties sodium chloride tensile properties traditional fermented dried noodle |