Influence of key component interactions in flour on the quality of fried flour products
Sign Up to like & getrecommendations! Published in 2024 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2024.2361838
Abstract: Abstract In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role… read more here.
Keywords: quality; food; quality fried; fried flour ... See more keywords