Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs

Publication date: Available online 19 October 2020Source: Journal of Food EngineeringAuthor(s): Jingjie Yang, Bo Zhang, Yingquan Zhang, Mohsin Rasheed, Shuqin Gu, Boli Guo

Source: Journal of Food Engineering - October 20, 2020 Category: Food Science Source Type: research