Xiaona Guo
8PUBLICATIONS
4CO-AUTHORS
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Publications (8)
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|May 25, 2024
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.Jinrong Wang, Yonghui Li, Xiaona Guo
|Mar 28, 2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread.Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
|Nov 26, 2022
Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles.Chaoqiang Xue, Xiaona Guo, Kexue Zhu
|Nov 26, 2022
Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties.Xue Lu, Xiaona Guo, Kexue Zhu
|Oct 14, 2022
Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles.Wen Yang, Kexue Zhu, Xiaona Guo
|Nov 27, 2021
Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles.Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo
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