Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation
Lu Wen, Xiaolin Zhou, Tao Yang, Wei‐Min Wu, Huaxi Xiao, Yue Wu, Jing Peng, Lu Lu, Qinlu Lin
Topics & Concepts
GlutenFermentationChemistryFood sciencePhosphateBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFreezing and Crystallization Processes