Effects of particle size on physicochemical properties and starch fine structure of glutinous rice flour and its application in oil reduction and quality maintenance of fried Maqiu.
- DOI
- 10.1016/j.foodchem.2026.151215
- Published
- 2026 Sep 18
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151215,
title = {Effects of particle size on physicochemical properties and starch fine structure of glutinous rice flour and its application in oil reduction and quality maintenance of fried Maqiu.},
author = {Ge Y and Hu WX and Jiang D and Guan E},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151215},
url = {https://doi.org/10.1016/j.foodchem.2026.151215}
}RIS
TY - JOUR TI - Effects of particle size on physicochemical properties and starch fine structure of glutinous rice flour and its application in oil reduction and quality maintenance of fried Maqiu. AU - Ge Y AU - Hu WX AU - Jiang D AU - Guan E PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151215 UR - https://doi.org/10.1016/j.foodchem.2026.151215 ER -
APA
Y, G., WX, H., D, J., & E, G. (2026). Effects of particle size on physicochemical properties and starch fine structure of glutinous rice flour and its application in oil reduction and quality maintenance of fried Maqiu.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151215
Source records
- pubmed · retrieved 2026-09-26T13:37:39.246Z