Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112141
Abstract: Abstract The development of protein-polyphenol conjugates is attracting more research interest in recent years due to their potential application in food industry. In this study, three types of polyphenols (proanthocyanidin, catechin and curcumin) was conjugated… read more here.
Keywords: dough deterioration; incorporation; frozen dough; glutenin polyphenols ... See more keywords