Effect of boiling and steaming on the surface tackiness of frozen cooked noodles
Yuanhui Wang, Yaru Zhang, Fei Xu, Yilin Zhang
Topics & Concepts
SteamingBoilingBoiling pointChemistryStarchFood scienceMaterials scienceOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications