Effect of Soluble Soybean Polysaccharide on the Quality of Spring Roll Wrapper during Freeze-Thaw Cycles
PAN Yan, ZHONG Xiyang, LUO Shuizhong, ZHAO Yanyan, ZHENG Zhi, JIANG Shaotong
(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China)
PAN Yan, ZHONG Xiyang, LUO Shuizhong, ZHAO Yanyan, ZHENG Zhi, JIANG Shaotong. Effect of Soluble Soybean Polysaccharide on the Quality of Spring Roll Wrapper during Freeze-Thaw Cycles[J]. FOOD SCIENCE, 2022, 43(8): 59-65.