Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: compared with trehalose and guar gum

Publication date: Available online 1 April 2021Source: Food HydrocolloidsAuthor(s): Yang Li, Caiming Li, Xiaofeng Ban, Li Cheng, Yan Hong, Zhengbiao Gu, Zhaofeng Li
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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