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Wheat starch granules in frozen dough: Quality deterioration and improvement strategies

Yue Gu1, Xianbao Sun1, Lihua Song1

  • 1Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|September 16, 2026
PubMed

Keywords:
Frozen doughImprovement strategiesQuality deteriorationWheat starch

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