6533b7d5fe1ef96bd126510a
RESEARCH PRODUCT
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
Xinguang QinFrancisco J. BarbaLyu QingyunKe YuanJianjun ZhouHu XianqinDing WenpingGang LiuWang XuedongXiao Shenshengsubject
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 Sciencedescription
The effects of the addition of 0&ndash
year | journal | country | edition | language |
---|---|---|---|---|
2019-05-01 | Foods |