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Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market. [PDF]
FoodsKozłowski K +3 more
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Textural Classification of Commercial Foodstuffs for Dysphagia Using Back-Extrusion Test. [PDF]
FoodsMurillo-Arbizu MT +5 more
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Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations. [PDF]
Food Sci Anim ResourJin SK, Kim JH, Lee SY.
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Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion. [PDF]
Compr Rev Food Sci Food SafDong X, Wang Y, Chen XD, Selomulya C.
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Stimuli-Responsive Hydrogels in Food Sector: Multi-Component Design, Stimulus-Response Mechanisms, and Broad Applications. [PDF]
GelsHu Z +5 more
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Restoring fresh texture in cooked aged rice with reducing agents
Food Research International, 2019Effects of ascorbic acid and sodium sulfite on texture of cooked aged rice were researched in this study. Hardness increase and stickiness reduction are common for cooked aged rice. The texture of cooked aged rice was significantly changed approaching to
Kang Tu
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