Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch
4 mol L−1 CaCl2 change the crystallization and polarization properties of starch at room temperature, which made ginger coloring evenly.
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1990 ◽
Vol 21
(6)
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pp. 371-374
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1956 ◽
Vol 186
(2)
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pp. 304-308
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1977 ◽
Vol 32
(3)
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pp. 328-337
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2015 ◽
Vol 31
(3)
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pp. 452-456
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