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  • 中文期刊(546167)
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期刊名称

  • food chemistry(1)
  • international journal of food science and technology(1)

关键词

  • potato steamed bread; anti-staling; enzymes; hydrocolloids; retrogradation enthalpy; water mobility(1)
  • staling properties; starch retrogradation; steamed bread; texture; water mobility(1)

作者

  • Ma, Mengmei AND Mu, Taihua AND Sun, Hongnan AND Zhou, Liang(0)

机构

  • chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, 2 yuan ming yuan west rd, beijing 100193, peoples r china(1)
  • minist agr & rural affairs, inst food sci & technol, key lab agroprod proc, chinese acad agr sci, 2 yuan ming yuan west rd,pob 5109, beijing 100193, peoples r china(1)

年份

  • 2022(1)
  • 2019(1)
科研产出
资源类型: 外文期刊
作者:Ma, Mengmei(精确检索)
作者:Mu, Taihua(精确检索)
作者:Sun, Hongnan(精确检索)
作者:Zhou, Liang(精确检索)
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1Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility

作者：

机构：

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Staling properties; starch retrogradation; steamed bread; texture; water mobility

年份：2019

2Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Potato steamed bread; Anti-staling; Enzymes; Hydrocolloids; Retrogradation enthalpy; Water mobility

年份：2022

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