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Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds

Hong-Yuan Zhang; Hong-Nan Sun; Meng-Mei Ma; Tai-Hua Mu
Food Hydrocolloids · Vol. 137 · pp. 108337 · 2023

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-04-01
Publication Year2023
Volume137
Pages108337
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2022.108337
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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