Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough
Zhaojing Jiang, Xiaohong Sun, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
Steamed breadFood scienceChemistryQuality (philosophy)EpistemologyPhilosophyFreezing and Crystallization ProcessesFood composition and propertiesFood Quality and Safety Studies