Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles-Reference-Cited by-同舟云学术

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Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles

Published:2024-09 Issue: Volume:276 Page:134047
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Qiao Kong,Peng Bangzhu

Publisher

Elsevier BV

Reference56 articles.

1. In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber, LWT;Tengnu;Food Sci. Technol.,2021

2. 17 - Rice noodles;Lu,2019

3. Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products;Meziani;J. Food Eng.,2012

4. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - a review of effective methods;Wenhuang;Trends Food Sci. Technol.,2018

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. Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics;International Journal of Biological Macromolecules;2024-11

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