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Antiretrogradation in cooked starch-based product application of tea polyphenols.

Wu, Lijing

Antiretrogradation in cooked starch-based product application of tea polyphenols. [electronic resource] - Journal of food science Oct 2014 - E1984-90 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

ISSN: 1750-3841

Standard No.: 10.1111/1750-3841.12589 doi

Subjects--Topical Terms:
Amylopectin--chemistry
Cooking
Gels--chemistry
Hydrogen Bonding
Polyphenols--chemistry
Spectroscopy, Fourier Transform Infrared
Starch--chemistry
Tea--chemistry

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