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:2024-12-26Hits:
Impact Factor:
6.508
Affiliation of Author(s):
食品科技学院
Journal:
FOOD RESEARCH INTERNATIONAL
Co-author:
Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng
