Anti-aging effect of hydrocolloid on tartary buckwheat parfaith
The effects of mono-hydrophilic colloid(xanthan gum,guar gum,sodium alginate,hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes,and three kinds of hydrophilic colloid with better anti-aging effect...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2019-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190403?st=article_issue |