Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles
Tingting Hong(Changzhou University), Xueming Xu(Jiangnan University), Dan Xu(Shenzhen KangNing Hospital), Lunan Guo(Yangzhou University), Fengfeng Wu(Jiangnan University), Yue Ma(Jiangnan University), Yirong Yuan(Jiangnan University)
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