Works matching AU Lin Zexue
Results: 4
Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16388
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- Article
Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 2, p. 1150, doi. 10.1111/ijfs.15483
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- Article
Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6656, doi. 10.1111/ijfs.15320
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- Article
Effect of Fermentation with Complex Strains on the Taste and Nutritional Properties of Cooked Brown Rice.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 197, doi. 10.16429/j.1009-7848.2024.11.019
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- Article