Modified Starches and the Stability of Frozen Foods
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Publisher
Elsevier
Reference70 articles.
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1. Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles;International Journal of Biological Macromolecules;2024-11
2. Bio-versus Chemical Approaches to Produce Maltodextrin (de 9 – 12) for Potential Applications in Functional Foods and Pharmaceuticals;Journal of Technical Education Science;2023-12-28
3. The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread;Starch - Stärke;2022-10-20
4. Starches in Foods and Beverages;Handbook of Eating and Drinking;2020
5. Starches in Foods and Beverages;Handbook of Eating and Drinking;2019
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