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Effect of exogenous protein substitution in glutinous ric... | ResearchHub
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Effect of exogenous protein substitution in glutinous rice cake: batter rheology, structure, and retrogradation behavior
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Authors
Yingnan Liu
4 more
Yingnan Liu
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Sheu-Meei Yu
2 more
•
Baoshang Fu
Published
August 1, 2024
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Journal
Journal of Cereal Science
Topics
Computer Science
Materials Science
Chemistry
Nutrition And Dietetics
Biomedical Engineering
Show all topics
DOI
10.1016/j.jcs.2024.104006
