Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Congyun Jiang"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100635- (2024)
This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28
Externí odkaz:
https://doaj.org/article/dd5e57dff4434a378c770ceb6e2c5db8
Publikováno v:
Foods, Vol 13, Iss 5, p 675 (2024)
This study systematically investigates the impact of corn starch molecular structures on the quality attributes of surimi gel products. Employing molecular analyses to characterize corn starch, three amylopectin fractions (A, B1, and B2), categorized
Externí odkaz:
https://doaj.org/article/2c8b78b057e6463a9dda9dc928a10a3c