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

Published 2018 View Full Article

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Title
Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 83, Issue -, Pages 454-464
Publisher
Elsevier BV
Online
2018-05-15
DOI
10.1016/j.foodhyd.2018.05.028

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