Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Overview of attention for article published in Food Hydrocolloids, October 2018

Altmetric Badge

Mentioned by

twitter: 1 X user

Citations

dimensions_citation: 43 Dimensions

Readers on

mendeley: 57 Mendeley

Summary X Dimensions citations

So far, Altmetric has seen 1 X post from an account with 49,270 followers.

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of #Steamed_Rice_Cakes https://t.co/de138zJQEo https://t.co/lEpHapU39Z

Reply Repost Favourite

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity.