Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties

作者：Ying Liang, Zhuoting Qu, Mei Liu, Mengfei Zhu, Xia Zhang, Le Wang, Feng Jia, Xiaobei Zhan, Jinshui Wang · 发表于：Food Chemistry · 年份：2020 · DOI：10.1016/j.foodchem.2020.128908 · 被引用次数：94 · 研究领域：Food composition and properties、Nanocomposite Films for Food Packaging、Microencapsulation and Drying Processes