Effect of acetylated hydroxypropyl waxy corn starch on quality of quick-frozen rice dumplings

doi:10.13995/j.cnki.11-1802/ts.019873

YANG Shixiong, ZHANG Lin, ZHANG Xuemei, LI Xue, LIANG Yexing, ZHANG Huanhuan, GAO Feihu

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 199-205.

PDF(1352 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (13) : 199-205. DOI: 10.13995/j.cnki.11-1802/ts.019873

Effect of acetylated hydroxypropyl waxy corn starch on quality of quick-frozen rice dumplings

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(13): 199-205 https://doi.org/10.13995/j.cnki.11-1802/ts.019873

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1352 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-01-07	2019-07-15
Issue Date
2019-07-28

Please choose a citation manager

Content to export