Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast
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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… read more here.
Keywords: enhancing freezing; treated yeast; thawing tolerance; freezing thawing ... See more keywords