Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow
| Autor: | Han, Zhong, Ye, Zi-Qi, Xu, Xin-Dong, Zeng, Xin-An, Liu, Jin-Yu, Woo, Meng-Wai, Luo, Dong-Hui |
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| Zdroj: | In International Journal of Biological Macromolecules November 2024 279 Part 2 |
| Databáze: | ScienceDirect |
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