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Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of

Jingjie Yang1, Yingquan Zhang1,2, Jikai Jiang1

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China.

Foods (Basel, Switzerland)
|January 17, 2024
PubMed

Keywords:
dough rheological propertiesfrozen non-fermented doughfrozen storagethawing treatment

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