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Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100699
Abstract: Abstract This study aimed to explore the effectiveness and mechanisms of enhancing the freezing-thawing (F/T) tolerance of frozen dough using e-poly-L-lysine (e-PL) treated industrial yeast. The specific volume, hardness and internal texture changes in steamed…
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Keywords:
enhancing freezing;
treated yeast;
thawing tolerance;
freezing thawing ... See more keywords