Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles
Kong Qiao, Bangzhu Peng
Topics & Concepts
Free waterFood scienceStarchChemistryCongelationRetrogradation (starch)CrystallinityRecrystallization (geology)AmyloseBiologyEnvironmental scienceCrystallographyEnvironmental engineeringThermodynamicsPhysicsPaleontologyFood composition and propertiesFreezing and Crystallization ProcessesFood Quality and Safety Studies