Instant rice-based composite pasta requiring no cooking

Quality improvement of microwave freeze‐dried prepared taro balls: synergistic addition of guar gum and sodium bicarbonate

Y Yin, W Liu, L Li, W Cao, J Chen… - … Journal of Food …, 2024 - Wiley Online Library
The current work was carried out to enhance the quality (including product colour,
rehydration performance, textural properties, product cracking rate and sensory evaluation) …
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