Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties
Wei Feng, Hao Zhang, Ren Wang, Xing Zhou, Tao Wang
Topics & Concepts
Food scienceStarchChemistryResistant starchWine tastingSensory systemPsychologyWineCognitive psychologyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems