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Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

S Yaqoob, H Liu, C Zhao, M Liu, D Cai… - Food Science & …, 2019 - Wiley Online Library
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour
was studied. Fermentation revealed an increase (12%) in amylose content, while freezing …
被引用次数：19 相关文章

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough.

S Yaqoob, H Liu, C Zhao, M Liu, D Cai… - Food Science & …, 2019 - europepmc.org
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour
was studied. Fermentation revealed an increase (12%) in amylose content, while freezing …
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[HTML][HTML] Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

S Yaqoob, H Liu, C Zhao, M Liu, D Cai… - Food Science & …, 2019 - ncbi.nlm.nih.gov
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour
was studied. Fermentation revealed an increase (12%) in amylose content, while freezing …

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

S Yaqoob, H Liu, C Zhao, M Liu, D Cai… - Food Science & …, 2019 - search.proquest.com
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour
was studied. Fermentation revealed an increase (12%) in amylose content, while freezing …

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

S Yaqoob, H Liu, C Zhao, M Liu… - Food science & …, 2019 - pubmed.ncbi.nlm.nih.gov
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour
was studied. Fermentation revealed an increase (12%) in amylose content, while freezing …

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough.

S Yaqoob, H Liu, C Zhao, M Liu… - Food Science & …, 2019 - search.ebscohost.com
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour
was studied. Fermentation revealed an increase (12%) in amylose content, while freezing …