Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles

作者：Jie Li, Le Sun, Bolun Li, Mei Liu, Ying Liang, Hao Ma, Wenqian Dang, Xiaonan Wu, Limin Li, Xueling Zheng · 发表于：Journal of Cereal Science · 年份：2022 · DOI：10.1016/j.jcs.2022.103564 · 被引用次数：53 · 研究领域：Food composition and properties、Freezing and Crystallization Processes、Food Quality and Safety Studies