Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference43 articles.
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Cited by 3 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. Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice;Food Bioscience;2024-10
2. Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure;Food Chemistry: X;2024-10
3. Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage;International Journal of Biological Macromolecules;2024-06
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