Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles
Author:
Affiliation:
1. College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11393
Reference46 articles.
1. Effect of boiling and steaming on the surface tackiness of frozen cooked noodles
2. Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch
3. Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta
4. Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives
5. Effects of packaging methods and storage temperature on shelf life of fermented rice cake
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