Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]
He M +5 more
europepmc +1 more source
Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles. [PDF]
Chen YM +6 more
europepmc +1 more source
Breadmaking properties of frozen-and-thawed bread dough
2015
openaire
Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products.
Giannou V, Tzia C.
europepmc +1 more source
Effects of Grass Carp Antifreeze Peptide on Freeze-Thaw Characteristics and Structure of Wet Gluten Protein. [PDF]
Dang M +5 more
europepmc +1 more source
Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance. [PDF]
Wang F, Li N, Dou J, Gao E, Tong L.
europepmc +1 more source
Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles. [PDF]
Zheng J, Xie D, Li X, Li Y.
europepmc +1 more source
Electron Beam Irradiation Modulates the Multiscale Structure and Physicochemical Properties of Wheat Starch in Dough Systems. [PDF]
Yuan Y +8 more
europepmc +1 more source
Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation. [PDF]
Guo Z +6 more
europepmc +1 more source

