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1 Ergebnisse
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The textural properties of cooked convenience rice upon rep..:
Lu, Shiyi
;
Li, Jie
;
Xu, Minghao
...
Food Research International. 163 (2023) - p. 112254 , 2023
Link:
https://doi.org/10.1016/j.foodres.2022.112254
RT Journal T1
The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.112254&Exemplar=1&LAN=DE A1 Lu, Shiyi A1 Li, Jie A1 Xu, Minghao A1 Mu, Yifan A1 Wen, Yangyang A1 Li, Hongyan A1 Wang, Jing A1 Sun, Baoguo PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 163 SP 112254 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.112254 DO https://doi.org/10.1016/j.foodres.2022.112254 SF ELIB - SuUB Bremen
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