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1 Ergebnisse
1
Quality improvement of microwave freeze‐dried prepared taro..:
Yin, Yize
;
Liu, Wenchao
;
Li, Linlin
...
International Journal of Food Science & Technology. 59 (2024) 7 - p. 5018-5028 , 2024
Link:
https://doi.org/10.1111/ijfs.17237
RT Journal T1 <Title>Quality improvement of microwave freeze‐dried prepared taro balls: synergistic addition of guar gum and sodium bicarbonate</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17237&Exemplar=1&LAN=DE A1 Yin, Yize A1 Liu, Wenchao A1 Li, Linlin A1 Cao, Weiwei A1 Chen, Junliang A1 Zhao, Linlin A1 Sun, Xiaofei A1 Duan, Xu A1 Ren, Guangyue PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 7 SP 5018 OP 5028 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17237 DO https://doi.org/10.1111/ijfs.17237 SF ELIB - SuUB Bremen
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