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Sodium carboxymethylcellulose–sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter‐coated deep‐fried pork
1个月前
已完结
The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts
1个月前
已完结
Effect of Gluten on Pasting Properties of Wheat Starch
1个月前
已完结
Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch
2个月前
已完结
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