根茎
莲花
肿胀 的
食品科学
化学
材料科学
生物
植物
复合材料
作者
Qichao Liao,Minghua Wu,Mingxi Cai,Jiamei Cai,Zhenhuan Peng,Xiaoxin Huang,Yejun Zhong,Jian‐Yong Wu
标识
DOI：10.1016/j.foodchem.2024.140410
摘要
Lotus rhizome powder (LRP) tends to lump during hot-water rehydration, adversely affecting its edible quality. By utilizing a restricted swelling treatment (ST), where LRP was swollen at a temperature slightly below its onset gelatinization temperature (T
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