Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles

Publication date: Available online 1 July 2021Source: Food ChemistryAuthor(s): Tingting Hong, Yue Ma, Yirong Yuan, Lunan Guo, Dan Xu, Fengfeng, Xueming Xu

Source: Food Chemistry - July 1, 2021 Category: Food Science Source Type: research