Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll
Yuyuan Gong, Shuya Xu, Ting He, Rui Dong, Tian Ren, Xiaolong Wang, Xinzhong Hu
Topics & Concepts
Retrogradation (starch)Ice crystalsStarchCongelationChemistryFood scienceAbsorption of waterMaterials scienceComposite materialThermodynamicsPhysicsAmyloseOpticsFood composition and propertiesFreezing and Crystallization ProcessesMeat and Animal Product Quality