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Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour.
Li, Dandan; Li, Haifei; Tao, Yang; Li, Ganghua; Xu, Enbo; Han, Yongbin; Ding, Yanfeng.
Afiliação
  • Li D; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China. Electronic address: lidandan@njau.edu.cn.
  • Li H; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
  • Tao Y; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
  • Li G; National Engineering and Technology Center for Information Agriculture/Key Laboratory of Crop Physiology and Ecology in Southern China/Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
  • Xu E; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang University, China.
  • Han Y; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China. Electronic address: hanyongbin@njau.edu.cn.
  • Ding Y; National Engineering and Technology Center for Information Agriculture/Key Laboratory of Crop Physiology and Ecology in Southern China/Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China. Electronic address: din
Food Res Int ; 174(Pt 2): 113663, 2023 Dec.
Article em En | MEDLINE | ID: mdl-37981365
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article