Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage
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Elsevier BV
Reference39 articles.
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1. Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread;Food Hydrocolloids;2024-12
2. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds;Food Research International;2024-11
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