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Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao.
Cheng, Jiayu; Wang, Jiayu; Chen, Fenglian; Wu, Di; Gao, Chengcheng; Cheng, Weiwei; Wang, Zhenjiong; Shen, Xinchun; Tang, Xiaozhi.
Afiliación
  • Cheng J; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Wang J; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; College of Food Science and Engineering, Harbin Univer
  • Chen F; College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China.
  • Wu D; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Gao C; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Cheng W; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: wwcheng@nufe.edu.cn.
  • Wang Z; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Shen X; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Tang X; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: warmtxz@nufe.edu.cn.
Food Chem ; 412: 135595, 2023 Jun 30.
Article en En | MEDLINE | ID: mdl-36738529
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Solanum tuberosum Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Solanum tuberosum Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido