Work

Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles

Year: 2018

Type: article

Source: Journal of Food Measurement & Characterization

DOI: 10.1007/s11694-018-9862-9

Authors: Allah Bakhsh Javaid, Hanguo Xiong, Zhouyi Xiong, Aijaz Hussain Soomro, Zia-ud-Din, Ishtiaq Ahmad, Asad Nawaz, Ikram Ullah

Institutions: Huazhong Agricultural University, Wuhan Academy of Agricultural Sciences, Sindh Agriculture University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: 基于耗散粒子动力学的淀粉基胶黏剂失稳机制研究

OpenAlex ID: W2811100581

FWCI: 2.209

Cites: 32

Cited by: 40

Related to: 10