Effect of polydextrose on hydration and structure of gluten during frozen storage

XIE Xinhua; HAO Mingyuan; FAN Yichao; ZHANG Bei; WANG Na; GUO Fangjie

doi:10.13995/j.cnki.11-1802/ts.021910

XIE Xinhua, HAO Mingyuan, FAN Yichao, ZHANG Bei, WANG Na, GUO Fangjie

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 78-83.

PDF(3530 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 78-83. DOI: 10.13995/j.cnki.11-1802/ts.021910

Effect of polydextrose on hydration and structure of gluten during frozen storage

{{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}}, 2020, 46(3): 78-83 https://doi.org/10.13995/j.cnki.11-1802/ts.021910

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(3530 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-08-05	2020-02-15
Issue Date
2020-03-13

Please choose a citation manager

Content to export