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期刊名称

  • journal of cereal science(1)

关键词

  • thawing treatments; frozen non-fermented dough; rheological properties; protein structure; water mobility(1)

作者

  • Yang, Jingjie AND Chen, Li AND Guo, Boli AND Zhang, Bo AND Zhang, Yingquan AND Li, Ming(0)

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  • chinese acad agr sci, inst food sci & technol, key lab agroprod qual & safety control storage & t, minist agr & rural affairs people republ china, beijing 100193, peoples r china(1)

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  • 2022(1)
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资源类型: 外文期刊
作者:Yang, Jingjie(精确检索)
作者:Chen, Li(精确检索)
作者:Guo, Boli(精确检索)
作者:Zhang, Bo(精确检索)
作者:Zhang, Yingquan(精确检索)
作者:Li, Ming(精确检索)
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1Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility

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来源：JOURNAL OF CEREAL SCIENCE

关键词： Thawing treatments; Frozen non-fermented dough; Rheological properties; Protein structure; Water mobility

年份：2022

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