Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats-Reference-Cited by-同舟云学术

Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats

Published:2024-04-11 Issue:16 Volume:9 Page:18449-18457
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Zhang Xi¹^ORCID,Ren Guangyue¹²,Liu Wenchao¹³⁴,Li Linlin¹,Cao Weiwei¹^ORCID,Wang Libo¹,Duan Xu¹

Affiliation:

1. College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China

2. Collaborative Innovation Center of Grain Storage Security, Luoyang 471023, China

3. Postdoctoral Practice Innovation Base, Luohe Vocational Technology College, Luohe 462002, China

4. Henan Nanjiecun (Group) Co., Ltd., Linying 462600, China

Funder

Henan University of Science and Technology

Science and Technology Department of Henan Province

Foreign Experts Project in Henan Province

Young Key Teachers in University in Henan Province

Leading Talent Program for Science and Technology Innovation in the Central Plain of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.4c00294

Reference39 articles.

1. Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough

2. Frozen bread dough: Effects of freezing storage and dough improvers

3. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality

4. Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

5. Influence of source of nutrition on potato (Solanum tuberosum) tuber quality in elevated temperature storage