Application of hydrocolloids in the quality improvement of flour-based products

作者：Xingmei Sheng, Qi Cui, Haotian Yin, Zhuge Xi, Junjie Yi, Huang Zhang, Xueming Xu, Yongshuai Ma · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105211 · 被引用次数：8 · 研究领域：Food composition and properties、Food Industry and Aquatic Biology、Polysaccharides Composition and Applications