Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum
Yang Li, Caiming Li, Xiaofeng Ban, Li Cheng, Yan Hong, Zhengbiao Gu, Zhaofeng Li
Topics & Concepts
MaltodextrinFood scienceTrehaloseGuar gumChemistryGlutenChromatographyBiochemistrySpray dryingFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFreezing and Crystallization Processes