kroppkakor potato dumpling
Selected indexed studies
- Functional Additives Enhance Freeze-Thaw Stability and Retard Retrogradation in Wheat-Potato Starch Gels and Crystal Dumpling Wrappers. (Foods, 2026) [PMID:41829215]
- Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment. (Int J Biol Macromol, 2025) [PMID:39929461]
- Occurrence of Cronobacter spp. in retail foods. (J Appl Microbiol, 2012) [PMID:22443682]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- A regional food-frequency questionnaire for the US Mississippi Delta. (2005) pubmed
- Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour. (2022) pubmed
- Taste preferences of preschoolers and parents' contribution to shaping their children's eating habits in the context of obesity development. (2022) pubmed
- Functional Additives Enhance Freeze-Thaw Stability and Retard Retrogradation in Wheat-Potato Starch Gels and Crystal Dumpling Wrappers. (2026) pubmed
- Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment. (2025) pubmed
- Occurrence of Cronobacter spp. in retail foods. (2012) pubmed
- Glycemic index of local foods and diets: the Mediterranean experience. (2003) pubmed
- Effect of modified starches on the quality of skins of glutinous rice dumplings. (2023) pubmed
- Glycaemic index of selected foodstuffs in healthy persons. (2007) pubmed
- Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept. (2019) pubmed