Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread - Concepedia

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Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread

107

Citations

34

References

2021

Year

Yang Fu, Xiaorong Liu, Qianran Xie, Lei Chen, Chao Chang, Wendi Wu, Shensheng Xiao, Xuedong Wang

Food ChemistryHealth SciencesPolysaccharideFood EngineeringFood StructureLaminaria JaponicaFrozen Dough BreadStructure Performances

References

	Year	Citations

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