Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties
Kaifeng Zhao, Ziyang Jia, Lili Hou, Heng Yang, Shensheng Xiao, Wenping Ding, Yuting Zhang, Xuedong Wang, Yang Fu, Yan Wu
Topics & Concepts
StarchFood scienceChemistryRaw materialGlutenOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems