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Enzymatic modification of black bean dough: Mechanisms for enhancing physicochemical properties, noodle quality and frozen storage stability

Qingyu Yang; Yunguang You; Chenqi Gu; Junwei Wang; Jianting Ning
Food Chemistry · Vol. 521 · pp. 149822 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume521
Pages149822
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149822
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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