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Cited article:

Study on the properties of modified starch and its feasibility in crystal dumpling skins

Wang Jingwen, Oksana Melnyk, Olha Ihnatieva

BIO Web Conf., 30 (2021) 01010

Published online: 2021-04-22

DOI: https://doi.org/10.1051/bioconf/20213001010

This article has been cited by the following article(s):

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https://doi.org/10.1016/j.foodchem.2026.148043

Effects of additives on the frozen storage quality of frozen crystal dumplings wrappers: Hydroxypropyl distarch phosphate, trehalose, guar gum, and composite phosphate

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International Journal of Biological Macromolecules 366 152433 (2026)
https://doi.org/10.1016/j.ijbiomac.2026.152433