0000000000266986

AUTHOR

Lyu Qingyun

showing 1 related works from this author

The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

2019

The effects of the addition of 0&ndash

Health (social science)food.ingredient030309 nutrition & dieteticsStarchFood storageWheat flourPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticleDSC03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodlcsh:TP1-1185Food scienceAmylasechemistry.chemical_classification0303 health sciencesCyclodextrinbiologymixolabFood additivefood and beverages04 agricultural and veterinary sciences040401 food sciencechemistrycyclodextrinprebaked breadbiology.proteinFermentationFrozen storagetextureFood ScienceFoods
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