Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics

Tremella fuciformis

Gut & microbiomeSkin & hydration

SpeciesSnow Fungus, Silver Ear

JournalLebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Tremella fuciformis in Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire in 2024. MycoData maps the paper to gut & microbiome, skin & hydration based on its title, species context, article metadata, and study classification.

Citation

Zhang L, Chen J, Xu F, Han R, Quan M, Wang L (2024). Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

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