Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour
Green wheat cake, prepared from green wheat flour and peeled mung bean flour, was a new kind of steam cooked Chinese cake. Retrogradation of green wheat cake resulted in loss in eating quality and texture. The physicochemical properties of green wheat cakes were monitored and analyzed during storage...
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Veröffentlicht in: | Journal of food measurement & characterization 2021-02, Vol.15 (1), p.923-932 |
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Format: | Artikel |
Sprache: | eng |
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