Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage

作者：Shuo Yang, Xiujie Zhao, Xiujie Zhao, Tongxun Liu, Yongjian Cai, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao, Qiangzhong Zhao · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.138194 · 被引用次数：38 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Nanocomposite Films for Food Packaging