Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles

作者：Ying Liang, Zhihui Cao, Jiayi Wang, Jiayi Wang, Yangyi Jie, Hao Liu, Baoshan He, Jinshui Wang, Jinshui Wang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139137 · 被引用次数：21 · 研究领域：Freezing and Crystallization Processes、Microencapsulation and Drying Processes、Food Drying and Modeling