Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles

作者：Lin Gao, Minghang Guan, Yang Qin, Na Ji, Yanfei Wang, Yang Li, Man Li, Liu Xiong, Qingjie Sun · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.129693 · 被引用次数：26 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology