Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
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| Title: | Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread. |
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| Authors: | Zhang F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Guo J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. Electronic address: guojinying8@163.com., Li P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Zhao F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Yang X; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cheng Q; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Elmore JS; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Wang P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cui C; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. |
| Source: | Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138932. Date of Electronic Publication: 2024 Mar 04. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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