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Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles

Mingze Fu; Yi Zhang; Huijing Chen; Xiaowei Peng; Jianquan Kan
Food Chemistry · Vol. 476 · pp. 143424 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-06-01
Publication Year2025
Volume476
Pages143424
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143424
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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