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Xingfeng Guo

1PUBLICATIONS

3CO-AUTHORS

Food chemistry and food sensory science

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Publications (1)

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|Jul 05, 2022

Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.

Xingfeng Guo, Xiaohong Sun, Yingying Zhang

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Frequent Collaborators

1 joint publications

Xiaohong Sun

1 joint publications

Yingying Zhang

1 joint publications

Tingwei Zhu

Frequent Collaborators

1 joint publications

Xiaohong Sun

1 joint publications

Yingying Zhang

1 joint publications

Tingwei Zhu

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