Contribution of starch to the flavor of rice-based instant foods
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
2. School of Food Science and Technology, Jiangnan University, Wuxi, China
Funder
Ten Thousand Talent Program Youth Top-notch Talent Project
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1931021
Reference100 articles.
1. Factors Affecting Color Formation During Storage of White Crystal Sugar
2. Influence of enzymatic hydrolysis on the properties of red rice starch
3. Chemistry, structure, functionality and applications of rice starch
4. Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices
5. Nanoencapsulation of Flavors
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