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The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages

Mengyue Li; Guifang Huang; Hao Cheng; David Julian McClements; Jianwei Zhao; Qing Hong; Zhenmin Liu; Zhengyu Jin; Long Chen
Food Hydrocolloids · Vol. 179 · pp. 112799 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume179
Pages112799
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112799
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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