Effects of Wheat Gluten and Ethyl Cellulose on Hygroscopicity of Freeze-Dried Apple Powder
In order to enhance the inhibitory effect of wheat gluten (WG) on the hygroscopicity of freeze-dried apple powder and to improve its storage quality, ethyl cellulose (EC), with low hygroscopicity, was selected to substitute for WG in different proportions in the production of freeze-dried apple powd...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-003.pdf |