Effect of Different Treatments on the Structural Properties and Flavor of Extruded Corn Flour
Extruded corn flour can be easily agglomerated and poses poor flavor. Previous studies have found that phosphorylation heat treatment, enzyme treatment, edible gum dry heat treatment, and composite treatment could significantly reduce the agglomeration rate. The present study sought to explore the e...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100100 |