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Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles.
Yang, Sha; Zhang, Meng-Na; Shan, Chang-Song; Chen, Zhi-Gang.
Afiliação
  • Yang S; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: shayangemail@163.com.
  • Zhang MN; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: shiningmona@163.com.
  • Shan CS; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: hzscs518@126.com.
  • Chen ZG; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: zgchen@njau.edu.cn.
Food Chem ; 357: 129744, 2021 Apr 05.
Article em En | MEDLINE | ID: mdl-33878579
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de publicação: Reino Unido