Cryoprotective effect of fish collagen peptides on baker's yeast and frozen dough

doi:10.13995/j.cnki.11-1802/ts.026016

LIU Haidong, LIU Wei, LIU Yongle, YU Jian, GUO Xingxin, WANG Faxiang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 70-74.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 70-74. DOI: 10.13995/j.cnki.11-1802/ts.026016

Cryoprotective effect of fish collagen peptides on baker's yeast and frozen dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 70-74 https://doi.org/10.13995/j.cnki.11-1802/ts.026016

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Received	Revised	Published
2020-10-30	2020-12-02	2021-06-25
Issue Date
2021-07-22

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