Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 83, October 2018, Pages 454-464

Jing Ai, Torsten Witt, Gary Cowin, Sushil Dhital, Mark S. Turner, Jason R. Stokes, Michael J. Gidley,