Effects of Trehalose on Quality Characteristics of White Pan Bread
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201417048539256.pdf
Reference24 articles.
1. The Metabolism of α,α-Trehalose
2. Trehalose: Current Use and Future Applications
3. Novel functions and applications of trehalose
4. Trehalose: a review of properties, history of use and human tolerance, and results of multiple safety studies
5. Enzymatic synthesis of trehalose from maltose.
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1. Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents;Korean Journal of Food Preservation;2023-10
2. Trehalose and its applications in the food industry;Comprehensive Reviews in Food Science and Food Safety;2022-10-06
3. Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder;Journal of the Korean Society of Food Science and Nutrition;2021-10-31
4. Quality characteristics of milk bread added blueberry starter;Korean Journal of Food Preservation;2018-06-30
5. Quality Characteristics and Antioxidant Properties of Rice Chiffon Cakes with Wild Grape Powder;Journal of the Korean Society of Food Science and Nutrition;2015-01-31
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