Effects of trehalose and carrageenan oligosaccharides on the stability and baking characteristics of frozen dough

SHANG Shan, YU Shulei, ZANG Liang, JIANG Pengfei, SONG Shuang, WEN Chengrong, QI Libo, FU Baoshang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (11) : 207-216.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (11) : 207-216. DOI: 10.13995/j.cnki.11-1802/ts.034218

Effects of trehalose and carrageenan oligosaccharides on the stability and baking characteristics of frozen dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(11): 207-216 https://doi.org/10.13995/j.cnki.11-1802/ts.034218

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