Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties
Hongyan Liu, Yaonan Xing, Dezheng Liu, Qian Yang, Shensheng Xiao, Yang Fu, Xuedong Wang
Topics & Concepts
ChewinessFood scienceCrystallinityStarchChemistryMoistureMicrostructureDehydrationMaterials scienceComposite materialBiochemistryFood composition and propertiesFood Quality and Safety StudiesFreezing and Crystallization Processes