Effect of waxy rice starch on textural and microstructural properties of microwave-puffed cheese chips-Reference-Cited by-同舟云学术

Effect of waxy rice starch on textural and microstructural properties of microwave-puffed cheese chips

Author:

Liu Lu¹²,Zhang Hua¹²,Li Xiaodong¹²³^ORCID,Han Xiue¹²,Qu Xiuwei¹²,Chen Ping¹²,Wang Haixia¹²,Wang Lina¹²

Affiliation:

1. Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; MuCai Street 59, Xiangfang Zone Harbin 150030 China

2. Food College; Northeast Agricultural University; MuCai Street 59, Xiangfang Zone Harbin 150030 China

3. Synergetic Innovation Center of Food Safety and Nutrition; Harbin China

Funder

Department of Education, Heilongjiang Province

The Research and Development Program of the Early Part of Technological Achievement Industrialization of Heilongjiang Province Universities

Harbin Municipal Science and Technology Innovation special talent returning from overseas

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

Reference30 articles.

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2. Drying of dairy products;Drying Technology in Food Processing;2023