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Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids |
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| Authors: | Chen Chen Min Zhang Wenchao Liu Zhihan Lin |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China Contribution: Data curation, Methodology, Writing - original draft;2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China Contribution: ?Investigation, Methodology, Writing - review & editing;4. Jiangsu New Herunshijia Food Co., Zhenjiang, China Contribution: ?Investigation, Writing - review & editing |
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