Effects of exogenous proteins on retrogradation properties of rice starch, gel properties of raw rice flour and eating quality of fresh wet rice noodles
- DOI
- 10.3389/fnut.2026.1915300
- Published
- 2026-09-03
- Container
- Frontiers in Nutrition
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2026.1915300,
title = {Effects of exogenous proteins on retrogradation properties of rice starch, gel properties of raw rice flour and eating quality of fresh wet rice noodles},
author = {Shanni Wang and Yike Zhang and Lei Wang and Jinshui Wang and Yaochuang Hu and Fan Wu and Hanyue Kang and Hongwei Wang and Zuman Dou},
year = {2026},
journal = {Frontiers in Nutrition},
doi = {10.3389/fnut.2026.1915300},
url = {https://doi.org/10.3389/fnut.2026.1915300}
}RIS
TY - JOUR TI - Effects of exogenous proteins on retrogradation properties of rice starch, gel properties of raw rice flour and eating quality of fresh wet rice noodles AU - Shanni Wang AU - Yike Zhang AU - Lei Wang AU - Jinshui Wang AU - Yaochuang Hu AU - Fan Wu AU - Hanyue Kang AU - Hongwei Wang AU - Zuman Dou PY - 2026 JO - Frontiers in Nutrition DO - 10.3389/fnut.2026.1915300 UR - https://doi.org/10.3389/fnut.2026.1915300 ER -
APA
Wang, S., Zhang, Y., Wang, L., Wang, J., Hu, Y., Wu, F., Kang, H., Wang, H., & Dou, Z. (2026). Effects of exogenous proteins on retrogradation properties of rice starch, gel properties of raw rice flour and eating quality of fresh wet rice noodles. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1915300
Source records
- crossref · retrieved 2026-09-25T03:23:03.019Z