# Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids

> Research article (Food Chemistry, 2022) · cited 17× · AI/ML

**Wikidata**: [openalex:W4284896438](https://www.wikidata.org/wiki/openalex:W4284896438)  
**Source**: https://4ort.xyz/entity/comparison-and-mechanism-analysis-of-the-changes-in-viscoelasticity-and-texture-of-fresh-noodles-induced-by-wheat-flour-