Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
Lin Gao, Minghang Guan, Yang Qin, Na Ji, Yanfei Wang, Yang Li, Man Li, Liu Xiong, Qingjie Sun
Topics & Concepts
CurdlanFood scienceChemistryRice flourBiochemistryOrganic chemistryRaw materialPolysaccharideFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology