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Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten
To better understand the effects of ultrasonic treatment in the whole freezing process (UWF) and the maximum ice crystal formation zone (UMF) on the quality of frozen dough, the textural properties of dough and the structure of gluten were investigated. The results showed that the UWF and UMF treatm...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6582094/ https://ncbi.nlm.nih.gov/pubmed/31274906 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03822-6 |
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