Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough
Author:
Affiliation:
1. Henan Institute of Science and Technology, China
2. Liaoning Agricultural Technical College, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101090&tlng=en
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3. Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) studies of corn at subzero temperatures;Borompichaichartkul C.;Journal of Food Engineering,2005
4. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment;Chen X.;Journal of Cereal Science,2015
5. Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process;Cheng S. S.;Drying Technology,2018
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