Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder-Reference-Cited by-同舟云学术

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Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

Published:2024-06 Issue: Volume:22 Page:101370
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zheng Tian,Chen Huiyun,Yu Yuanguo,Wang Pan,Li Yongxin,Chen Gang,Si Jinping,Yang Huqing

Funder

Ningbo Municipal Bureau of Science and Technology

Publisher

Elsevier BV

Reference48 articles.

1. Official methods of analysis;AOAC;Association of Official Analytical Chemists,2000

2. The quality characteristics comparison of stone-milled dried whole wheat noodles, dried wheat noodles, and commercially dried whole wheat noodles;Cai;Foods,2023

3. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles;Chen;Carbohydrate Polymers,2023

4. Influence of storage on peptide subunit composition of rice oryzenin;Chrastil;Journal of Agricultural and Food Chemistry,1992

5. Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel;Dang;Food Hydrocolloids,2023

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality Evaluation of Polygonatum cyrtonema Hua Based on UPLC-Q-Exactive Orbitrap MS and Electronic Sensory Techniques with Different Numbers of Steaming Cycles;Foods;2024-05-20

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