Modulating structure and properties of glutinous rice flour and its dumpling products by annealing

Modulating structure and properties of glutinous rice flour and its dumpling products by annealing

10.3390/pr9122248

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Bibliographic Details
Main Authors: Shi, Chengming, Zhu, Song, Ding, Guangqin, Du, Chaodong, Huang, Dejian, Li, Yue
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Article
Published: MDPI 2022
Subjects:
Annealing
Dumpling
Glutinous rice flour
Physicochemical characteristics
Starch
Online Access:https://scholarbank.nus.edu.sg/handle/10635/232680
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Institution: National University of Singapore
Description
Summary:10.3390/pr9122248

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