Effects of Xanthan gum and Potassium carbonate on the quality and flavor properties of frozen Jiuniang doughs
Wenjie Ma, Jialuo Shan, Mengyao Wang, Jianhua Xie, Yi Chen, Sun Nan, Yiming Song, Xiaobo Hu, Qiang Yu
Topics & Concepts
Xanthan gumFlavorPotassium carbonateFood scienceChemistryCarbonatePotassiumChemical engineeringMineralogyMaterials scienceOrganic chemistryRheologyComposite materialEngineeringFreezing and Crystallization ProcessesMeat and Animal Product QualityFood composition and properties