# Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution

> Research article (Food Chemistry, 2022) · cited 43× · AI/ML

**Wikidata**: [openalex:W4296623177](https://www.wikidata.org/wiki/openalex:W4296623177)  
**Source**: https://4ort.xyz/entity/analysis-of-the-effect-of-rolling-speed-on-the-texture-properties-of-noodle-dough-from-water-solid-interaction-developme