Effects of γ-polyglutamic acid on freeze-thaw stability of wheat starch gel

XIE Xinhua; FAN Yichao; XU Chao; SHEN Yue; ZHANG Bei; XING Caiyun

doi:10.13995/j.cnki.11-1802/ts.019992

XIE Xinhua, FAN Yichao, XU Chao, SHEN Yue, ZHANG Bei, XING Caiyun

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 97-101.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 97-101. DOI: 10.13995/j.cnki.11-1802/ts.019992

Effects of γ-polyglutamic acid on freeze-thaw stability of wheat starch gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(14): 97-101 https://doi.org/10.13995/j.cnki.11-1802/ts.019992

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Received	Published
2019-01-17	2019-07-25
Issue Date
2019-08-20

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