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Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils.
In: Journal of Food Process Engineering, Jg. 43 (2020-09-01), Heft 9, S. 1-11
Online
academicJournal
Zugriff:
Titel: |
Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils.
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Autor/in / Beteiligte Person: | Li, Kun ; Zhang, Min ; Bhandari, Bhesh ; Xu, Jicheng ; Yang, Chaohui |
Link: | |
Zeitschrift: | Journal of Food Process Engineering, Jg. 43 (2020-09-01), Heft 9, S. 1-11 |
Veröffentlichung: | 2020 |
Medientyp: | academicJournal |
ISSN: | 0145-8876 (print) |
DOI: | 10.1111/jfpe.13475 |
Sonstiges: |
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