Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour.
Release time:2024-01-01Hits:
Affiliation of Author(s):
农学院
Journal:
Food research international (Ottawa, Ont.)
Co-author:
Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng
