Effect of storage time on the physicochemical and sensory properties of Man-tou (Chinese steamed bread)

International Journal of Food Engineering

Volumn 3, Issue 3, 2007, Pages

  Sha, Kun ^a   Qian, Ping ^b   Wang, Li Jun ^a   Lu, Zhan Hui ^a   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b 61741 Unit   (China)

Author keywords

DSC; Man tou; Sensory evaluation; Storage; TPA

Indexed keywords

CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; SENSORY AIDS; SOLUBILITY; STORAGE (MATERIALS);

PHYSICOCHEMICAL; RESILIENCE; TPA;

FOOD PRODUCTS;

EID: 34447297039     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1217     Document Type: Article

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