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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.
Xu, Ke; Chi, Chengdeng; She, Zhenyun; Liu, Xingli; Zhang, Yanyan; Wang, Hongwei; Zhang, Hua.
Afiliação
  • Xu K; College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Henan Key Laboratory of Cold Chain Food Quality and Sa
  • Chi C; College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
  • She Z; College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Henan Key Laboratory of Cold Chain Food Quality and Sa
  • Liu X; College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Henan Key Laboratory of Cold Chain Food Quality and Sa
  • Zhang Y; College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Henan Key Laboratory of Cold Chain Food Quality and Sa
  • Wang H; College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Henan Key Laboratory of Cold Chain Food Quality and Sa
  • Zhang H; College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou, Henan 450002, China; Henan Key Laboratory of Cold Chain Food Quality and Sa
Food Chem ; 366: 130614, 2022 Jan 01.
Article em En | MEDLINE | ID: mdl-34304137
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Pão Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Pão Idioma: En Ano de publicação: 2022 Tipo de documento: Article