Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough
作者： Han Tao , Pei Wang , Barkat Ali , Fengfeng Wu , Zhengyu Jin
DOI: 10.1016/J.FOODCHEM.2015.05.123
关键词:
摘要: … starch in frozen dough was investigated using a fractionation and reconstitution method. The wheat dough … fractionated into non-gluten proteins and starch. The influence of freezing on …
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