|
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes |
|
|
|
Titel: |
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes |
Auteur: |
Zhu, Xiangwei Yuan, Peipei Zhang, Ting Wang, Zhike Cai, Dongna Chen, Xi Shen, Yanting Xu, Jianteng Song, Changyuan Goff, Douglas |
Verschenen in: |
Food research international |
Paginering: |
Jaargang 151 () nr. C pagina's p. |
Jaar: |
2022 |
Inhoud: |
|
Uitgever: |
Published by Elsevier B.V. |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
|
|
|
|