Research on quality evaluation of starch gel foods based on starch retrogradation

MIAO Wenhui; LU Peijie; WANG Minghui; MA Mengtian; ZHANG Guixiang; ZHANG Xuejun; WANG Huadong; ZHANG Bingwen

doi:10.13995/j.cnki.11-1802/ts.033372

MIAO Wenhui, LU Peijie, WANG Minghui, MA Mengtian, ZHANG Guixiang, ZHANG Xuejun, WANG Huadong, ZHANG Bingwen

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (18) : 365-373.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (18) : 365-373. DOI: 10.13995/j.cnki.11-1802/ts.033372

Research on quality evaluation of starch gel foods based on starch retrogradation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(18): 365-373 https://doi.org/10.13995/j.cnki.11-1802/ts.033372

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Received	Revised	Published
2022-08-19	2022-09-19	2023-09-25
Issue Date
2023-10-25

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