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Nisi Gao on Muck Rack

Nisi Gao

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Study on the Effect of Heat Treatment on Enhancing the Physicochemical Properties of Glutinous Rice Flour and the Quality of Sweet Dumplings

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By Yaxuan Ai, Yan Zheng, Wilmar Biotechnology Research, Nisi Gao
| Wiley Online Library Verified
Conflicts of Interest The authors declare no conflicts of interest. References , , , et al. 2024. “Effect of Freezing Rates on Alpha- Amylase Enzymatic Susceptibility, in Vitro Digestibility, and Technological Properties of Starch Microparticles.” Food Chemistry 453: 139688. https://doi.org/10.1016/j.foodchem.2024.139688. , , and . 2022. “Characterization of Sorghum Processed Through Dry Heat Treatment and Milling.” Applied Sciences 12, no. 150: 7630. https://doi.org/10.3390/app12157630. , , , and . 2024.
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