Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast
Lu Lu, Jun‐Jie Xing, Xiao‐Na Guo, Xiaohong Sun, Ke‐Xue Zhu
Topics & Concepts
YeastTrehaloseFood scienceChemistrySteamed breadLysineGluteninBiochemistryAmino acidProtein subunitGeneBiopolymer Synthesis and ApplicationsProbiotics and Fermented FoodsFood composition and properties