Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel
To retard the retrogradation of starch gel foods and enhance their quality, this study investigated the effect of magnetic field on the retrogradation characteristics of wheat starch gel. Changes in hardness, gel strength, water loss rate, water distribution, retrogradation degree, crystalline struc...
Wedi'i Gadw mewn:
| Prif Awdur: | |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
China Food Publishing Company
2026-06-01
|
| Cyfres: | Shipin Kexue |
| Pynciau: | |
| Mynediad Ar-lein: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-11-023.pdf |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|