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Quality Changes of Fresh Dumpling Wrappers at Room Temperature Cover

Quality Changes of Fresh Dumpling Wrappers at Room Temperature

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
By: Yunfeng Hu,  Zengyu Wei and  Yuanyuan Chen  
Open Access
|Dec 2017

Authors

Yunfeng Hu

hu-yf@163.com

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

Zengyu Wei

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

Yuanyuan Chen

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
DOI: https://doi.org/10.1515/aucft-2017-0016 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 63 - 72
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
dumpling wrappers,
NMR,
microorganisms,
quality change
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Yunfeng Hu, Zengyu Wei, Yuanyuan Chen, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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