Загрузка...
Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread...
Сохранить в:
| Опубликовано в: : | Foods |
|---|---|
| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7699476/ https://ncbi.nlm.nih.gov/pubmed/33228238 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111698 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|