Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

作者：Ying Liang, Zhuoting Qu, Mei Liu, Jinshui Wang, Mengfei Zhu, Zhilei Liu, Jie Li, Xiaobei Zhan, Feng Jia · 发表于：Journal of Cereal Science · 年份：2020 · DOI：10.1016/j.jcs.2020.103019 · 被引用次数：85 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls