Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour - Concepedia

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Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour

61

Citations

32

References

2014

Year

Meng Yue-cheng, Minghui Sun, Sheng Fang, Jie Chen, Yanhua Li

Food Hydrocolloids

Food ChemistryRice FlourFreeze–thaw StabilityRheological PropertiesFood ProcessingFood TechnologyHealth Sciences

References

	Year	Citations

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