Changes in the quality of deep-fried dough as influenced by hydrocolloids-Reference-Cited by-同舟云学术

Changes in the quality of deep-fried dough as influenced by hydrocolloids

Published:2023-03-20 Issue:1 Volume:21 Page:237-247
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Mudau Rotshidzwa M.¹,Onipe Oluwatoyin O.¹^ORCID,Jideani Afam I. O.¹²^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa

2. Special Interest Group Post Harvest Handling, ISEKI-Food Association, Vienna, Austria

Funder

National Research Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2188902

Reference47 articles.

1. Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis

2. Effect of storage temperature on starch retrogradation of bread staling

3. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

4. American Association of Cereal Chemists. (2000). International. Approved methods of the AACC. St. Paul. Retrieved October 16 2020 from http://methods.aaccnet.org/methods

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