Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough
Yong Yang, Shuaishuai Zheng, Zhen Li, Zhili Pan, Zhongmin Huang, Jianzhong Zhao, Zhilu Ai
Topics & Concepts
StarchCrystallinityChemistryFood scienceParticle sizeFourier transform infrared spectroscopyLiquid nitrogenChemical engineeringMaterials scienceCrystallographyOrganic chemistryEngineeringPhysical chemistryFood composition and propertiesFreezing and Crystallization ProcessesMeat and Animal Product Quality