Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
Chunchun Zhang, Ya-Ru Wang, Yang Qin, Han-Qing Chen
Topics & Concepts
GelatinFood scienceAntifreezeSteamed breadChemistryCongelationAntifreeze proteinBiochemistryOrganic chemistryThermodynamicsPhysicsFood Industry and Aquatic BiologyFreezing and Crystallization ProcessesMeat and Animal Product Quality