Effect of subfreezing storage on the qualities of dough and bread containing pea protein.
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DOI: 10.1002/jsfa.11891
Abstract: BACKGROUNDS In this paper, -6 °C, -9 °C and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time (LF-NMR), then the effect… read more here.
Keywords: effect; pea protein; containing pea; storage ... See more keywords