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- W2390263993 abstract "Two kinds of typical wheat flours were selected and added with monoglyceride and calcium stearoyl lactylate/sodium stearoyl lactylate(CSL/SSL) as the emulsifiers to make the skins of quick-frozen dumplings.The effects of the emulsifiers on the quality of the products were investigated by determining the cooking properties and the texture characteristics.The results showed that the quality of the quick-frozen dumplings can be improved obviously with the addition of 0.05% CSL/SSL." @default.
- W2390263993 created "2016-06-24" @default.
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- W2390263993 date "2009-01-01" @default.
- W2390263993 modified "2023-10-14" @default.
- W2390263993 title "EFFECT OF EMULSIFIERS ON THE QUAILTY OF QUICK-FROZEN DUMPLINGS" @default.
- W2390263993 hasPublicationYear "2009" @default.
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