Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates
Authors:
- Chengdeng ChiCCChengdeng Chi
- Ke XuKXKe Xu
- Hongwei WangHWHongwei Wang
- Lan ZhaoLZLan Zhao
- Yiping ZhangYZYiping Zhang
- Bilian ChenBCBilian Chen
- Meiying WangMWMeiying Wang
- 3 November 2022
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 405
Abstract
No abstract availableKeywords
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