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Zhihua Dai

University of Shanghai for Science and Technology

  • University of Shanghai for Science and Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Effects of Milling Degree on Cooking Characteristics of Quinoa: Perspectives from Starch Pasting Induced by Water Infiltration

Number of pages: 26 Posted: 26 Sep 2022
Chong Wang, Hongwei Cao, Zhihua Dai, Xiao Guan, Yu Zhang and Kai Huang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
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Quinoa milling degree, Water infiltration, Starch gelatinization, XRD, Cooking characteristics