Enhancement of crispiness in mahua through the incorporation of salt-modified wheat amylose.

Lai Y, Yang W, Min J, Xin P, Li M, Lian X

DOI: 10.1016/j.foodchem.2026.150869
Published: 2026 Aug 22
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.150869,
  title = {Enhancement of crispiness in mahua through the incorporation of salt-modified wheat amylose.},
  author = {Lai Y and Yang W and Min J and Xin P and Li M and Lian X},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.150869},
  url = {https://doi.org/10.1016/j.foodchem.2026.150869}
}

RIS

TY  - JOUR
TI  - Enhancement of crispiness in mahua through the incorporation of salt-modified wheat amylose.
AU  - Lai Y
AU  - Yang W
AU  - Min J
AU  - Xin P
AU  - Li M
AU  - Lian X
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.150869
UR  - https://doi.org/10.1016/j.foodchem.2026.150869
ER  -

APA

Y, L., W, Y., J, M., P, X., M, L., & X, L. (2026). Enhancement of crispiness in mahua through the incorporation of salt-modified wheat amylose.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150869

Source records

pubmed · retrieved 2026-09-26T12:44:55.940Z