Effects of Cell Wall Polysaccharides on the Texture of Vacuum Freeze-dried Restructured Apple Chips

被引：0
|
作者：
Du, Qianqian [1 ,2 ]
Yi, Jianyong [2 ]
Bi, Jinfeng [2 ]
Ma, Youchuan [2 ]
Zhao, Yuanyuan [2 ]
机构：
[1] School of Food Science and Technology, Dalian Polytechnic University, Dalian,116034, China
[2] Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 01期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Fruits - Brittleness - Fracture mechanics - Hardness - Polysaccharides - Vegetables - Plasticity - Glass transition
引用
收藏
页码：144 / 154
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