Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation
面筋
发酵
化学
食品科学
磷酸盐
生物化学
作者
Lu Wen,Xiaolin Zhou,Tao Yang,Wei‐Min Wu,Huaxi Xiao,Yue Wu,Jing Peng,Lu Lu,Qinlu Lin