Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility
Jingjie Yang, Li Chen, Boli Guo, Bo Zhang, Yingquan Zhang, Ming Li
Topics & Concepts
RheologyRefrigerator carFood scienceMicrowaveFermentationTexture (cosmology)Materials scienceChemistryComposite materialThermodynamicsImage (mathematics)PhysicsQuantum mechanicsArtificial intelligenceComputer scienceFood composition and propertiesMeat and Animal Product QualityPolysaccharides Composition and Applications