Effect of subfreezing storage on the quality and shelf life of frozen fermented dough
Author:
Affiliation:
1. College of Food Science Henan Institute of Science and Technology Xinxiang China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15249
Reference31 articles.
1. Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis
2. Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy
3. Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs
4. Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) studies of corn at subzero temperatures
5. Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process
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