The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

@article{Rombouts2014TheIO,
  title={The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles},
  author={Ine Rombouts and Koen J A Jansens and Bert Lagrain and Jan A. Delcour and Ke‐Xue Zhu},
  journal={Journal of Cereal Science},
  year={2014},
  volume={60},
  pages={507-513}
}

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