Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage
Yixuan Liu, Xingling Zhang, Beibei Ding, Wenping Ding, Shensheng Xiao, Jinsong Song, Qingyun Lyu, Yuan Ke, Xuedong Wang, Yang Fu
Topics & Concepts
MicrostructureFood scienceCrystallinityRetrogradation (starch)Materials scienceChemistryStarchComposite materialAmyloseFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties