Funder
National Key Research and Development Program of China
Reference51 articles.
1. Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice;Agrawal;Journal of Food Process Engineering,2019
2. Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions;Ahmed;Carbohydrate Polymers,2016
3. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp;Cao;Food Chemistry,2021
4. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism;Cao;Food Hydrocolloids,2021
5. Pasting investigation, SEM observation and the possible interaction study on rice starch-pullulan combination;Chen;International Journal of Biological Macromolecules,2015