Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough
Author:
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference40 articles.
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1. Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying;LWT;2024-06
2. Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage;International Journal of Biological Macromolecules;2024-06
3. Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles;Food Hydrocolloids;2024-04
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