Effects of freezing mode and time on physicochemical properties of frozen dough and quality of steamed bread

NIU Mengli, GUO Jinying, YANG Qing, YANG Xue

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 145-150.

PDF(6615 KB)
PDF(6615 KB)
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 145-150. DOI: 10.13995/j.cnki.11-1802/ts.038625

Effects of freezing mode and time on physicochemical properties of frozen dough and quality of steamed bread

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(24): 145-150 https://doi.org/10.13995/j.cnki.11-1802/ts.038625

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6615 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉