Influence of acetylated potato starch on the properties of dumpling wrapper

Industrial Crops and Products

Volumn 56, Issue , 2014, Pages 113-117

  Mi, Jia ^a   Liang, Yan ^a   Lu, Yanmin ^a   Tan, Congping ^a   Cui, Bo ^a  

^a QILU UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acetylated potato starch; Crack rate; Dumpling wrapper; Microstructure; Moisture content

Indexed keywords

DUMPLING WRAPPER; FREEZABLE WATER; MICROMORPHOLOGIES; NUCLEAR MAGNETIC RESONANCE(NMR); PHYSICOCHEMICAL PROPERTY; POTATO STARCHES; WATER HOLDING CAPACITY; WHEAT FLOURS;

DIFFERENTIAL SCANNING CALORIMETRY; MICROSTRUCTURE; MOISTURE; SCANNING ELECTRON MICROSCOPY;

STARCH;

CALORIMETRY; FOOD QUALITY; FREEZING; MICROMORPHOLOGY; PHYSICOCHEMICAL PROPERTY; POTATO; SCANNING ELECTRON MICROSCOPY; STARCH; WATER CONTENT; WHEAT;

EID: 84897910496     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.02.037     Document Type: Article

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