Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties-Reference-Cited by-同舟云学术

Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties

Published:2021-06 Issue: Volume:346 Page:128908
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liang Ying,Qu Zhuoting,Liu Mei,Zhu Mengfei,Zhang Xia,Wang Le,Jia Feng,Zhan Xiaobei,Wang Jinshui

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta;Carini;Food Chemistry,2010

5. Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch;Chen;Journal of Food Science and Technology,2016

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