Código QR (código de barras bidimensional)

Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles

Frozen dough often faces freeze-thaw cycles (FT) caused by temperature fluctuations during production, transportation, and processing. The mechanism of guar gum's effect on dough improvement is explored by the freeze-thaw dough model in this study. The reducing sugar content was increased at 0.3 %,...

Fuld beskrivelse

Na minha lista:
Principais autores: Jiaxin Zheng, Dongdong Xie, Xing Li, Yuyang Li
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-10-01
Serier:Food Chemistry: X
Fag:
Guar gum
Freeze-thaw cycle
Fermented dough
Yeast fermentation
Protein properties
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157525009058
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker