Anti-aging effect of hydrocolloid on tartary buckwheat parfaith

The effects of mono-hydrophilic colloid(xanthan gum,guar gum,sodium alginate,hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes,and three kinds of hydrophilic colloid with better anti-aging effect...

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Bibliographic Details

Published in:	Liang you shipin ke-ji
Main Authors:	BAI Ju-hong, KANG Jian-ping, ZHANG Xing-can, LIU Jian, HUA Miao-miao, YANG Jian, ZHONG Xue-ting
Format:	Article
Language:	English
Published:	Academy of National Food and Strategic Reserves Administration 2019-07-01
Subjects:	tartary buckwheat parfait anti-aging response surface hydrocolloid
Online Access:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190403?st=article_issue