- Tytuł:
- Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread
- Autorzy:
- Temat:
-
freezing temperature
frozen whole wheat steamed buns
re-steaming quality
component properties
protein secondary structure
microstructure
Food processing and manufacture
TP368-456
Nutrition. Foods and food supply
TX341-641 - Źródło:
- Liang you shipin ke-ji, Vol 31, Iss 5, Pp 73-82 (2023)
- Opis pliku:
- electronic resource
- Relacje:
- http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230512; https://doaj.org/toc/1007-7561
- Dostęp URL:
- https://doaj.org/article/ee23d0b560d14636af46bf5c3a90e439  Link otwiera się w nowym oknie
Czasopismo naukowe