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Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process |
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Titel: |
Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process |
Auteur: |
Wei, Kaidong Hu, Xuan Zheng, Xin Li, Guanglei Li, Peng Yuan, Jian Xing, Changrui |
Verschenen in: |
Food biophysics |
Paginering: |
Jaargang 19 () nr. 3 pagina's 585-597 |
Jaar: |
2024-04-23 |
Inhoud: |
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Uitgever: |
Springer US, New York |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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