Effects of packaging methods and storage temperature on shelf life of fermented rice cake
Author:
Affiliation:
1. College of Food Science Heilongjiang Bayi Agricultural University Daqing China
2. Department of Marine Food Science and Technology Gangneung‐Wonju National University Gangneung Republic of Korea
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14047
Reference26 articles.
1. The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)
2. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
3. Effect of Carbon Dioxide Atmosphere on Staling and Water Relations in Bread
4. Moisture Redistribution and Phase Transitions During Bread Staling
5. Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars
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