Publication | Closed Access
Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough
77
Citations
20
References
2007
Year
EngineeringBiochemistryFermentation CapacityBiotechnologyFrozen DoughAlternative Protein SourceFood ProcessingFood QualityFood SafetyAntifreeze ProteinsFood TechnologyBiomolecular EngineeringHealth Sciences
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