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Developing salt‐free frozen‐cooked wheat noodles (FCNs) has a promising future, and how to eliminate the deficiency of the absence of salt is key to enhance its quality. In this study, based on the unique ‘gel‐forming in cold water and gel strength‐strengthening during heating’ properties, sanxan was used to improve the quality of salt‐free FCNs and the underlying mechanism was initially explored...
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