New insight into quality changes in bread dough under different state/phase transitions during frozen storage
Jinhong Zhao, Jingwei Li, Zhenhua Wang, Hong‐Wei Xiao, Shyam S. Sablani, Sai Zhang, Yi-Jiao Peng
Topics & Concepts
Food scienceQuality (philosophy)ChemistryPhysicsQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFreezing and Crystallization Processes