Study on moisture migration mechanism of dough during subfreezing storage
Author:
Affiliation:
1. School of Food Science, Henan Institute of Science and Technology Xinxiang Henan China
2. College of Life Science Fujian Agriculture and Forestry University Fuzhou China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10593
Reference34 articles.
1. Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes
2. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality
3. Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) studies of corn at subzero temperatures
4. Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
5. Review on identification, underlying mechanisms and evaluation of freezing damage
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Deterioration mechanisms and quality improvement methods in frozen dough: An updated review;Trends in Food Science & Technology;2024-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3