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- W2353988251 abstract "The blending flour(30% gaoyou 9415 and 70% wenmai18) was selected,the influences of guar gum,pectin,xanthan gum and CMC on the quality of quick-frozen dumplings were studied.Cooking loss,texture analysis of cooked quick-frozen dumpling peels,and frost crack of frozen dumplings were analyzed.The results showed that the edible gelatins can improve the quality of quick-frozen dumplings obviously." @default.
- W2353988251 created "2016-06-24" @default.
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- W2353988251 date "2009-01-01" @default.
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- W2353988251 title "Effect of edible gelatins on the texture of quick-frozen dumplings" @default.
- W2353988251 hasPublicationYear "2009" @default.
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