Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough
Lu Lu, Jun‐Jie Xing, Zhen Yang, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
GlutenWheat glutenLysineFood scienceYeastPolymerizationChemistryPolymer chemistryBiochemistryOrganic chemistryAmino acidPolymerBiopolymer Synthesis and ApplicationsProbiotics and Fermented FoodsPolyamine Metabolism and Applications