Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread
Siyu Liu, Simin Gu, Ying Shi, Qihe Chen
Topics & Concepts
Steamed breadFood scienceChemistryFlavorStarchRheologyMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology