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Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water

Beibei Zhao1,2, Liuyu Hou1,2, Ting Liu1,2

  • 1College of Food Science and Engineering, Henan University of Technology, China.

Food Chemistry: X
|October 2, 2023
PubMed

Keywords:
CurdlanFrozen doughProtein structureSteamed breadTextural properties

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