The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread
Junjie Lin, Dongxiao Sun‐Waterhouse, Runmei Tang, Chun Cui, Wei Wang, Jian Xiong
Topics & Concepts
Food scienceChemistryGlutenCryoprotectantTasteMicrostructureYeastStarchBiochemistryBiologyCrystallographyEmbryoCell biologyCryopreservationFood composition and propertiesNanocomposite Films for Food PackagingFreezing and Crystallization Processes