The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread - Concepedia

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The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread

32

Citations

34

References

2020

Year

Junjie Lin, Dongxiao Sun‐Waterhouse, Runmei Tang, Chun Cui, Wei Wang, Jian Xiong

Food ChemistryBiochemistryPhysicochemical CharacteristicsFood AnalysisGlycobiologyFood EngineeringFood ProcessingFood QualityFood TechnologyFrozen DoughHealth Sciences

References

	Year	Citations

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