Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten

作者：Wei Qi, Ge Zhang, Jun Mei, Chenchen Zhang, Jing Pei Xie · 发表于：International Journal of Biological Macromolecules · 年份：2023 · DOI：10.1016/j.ijbiomac.2023.124424 · 被引用次数：32 · 研究领域：Food composition and properties、Food Quality and Safety Studies、Freezing and Crystallization Processes