Effect of magnetic field treatment on the texture of cooked rice subjected to freeze-thaw cycles: Changes in water phase transition, starch retrogradation, and rice grain structure.
Release time:2025-09-10Hits:
Impact Factor:
8.7
Affiliation of Author(s):
食品科技学院
Journal:
International journal of biological macromolecules
Co-author:
Li Yutong, Hu Luoluo, Zhang Yun, Wang Pei, Han Yongbin, Li Dandan
