Effect of Silver Carp Protein Hydrolysate on Quality Properties of Frozen Dough and Bread
In order to expand the application of silver carp protein hydrolysate in frozen dough, this paper investigated the effects of silver carp protein hydrolysates on the freezable water content, water distribution and migration, microstructure, rheological properties, fermentation properties of frozen d...
| 發表在: | Liang you shipin ke-ji |
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| Main Authors: | , , , , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
Academy of National Food and Strategic Reserves Administration
2024-11-01
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| 主題: | |
| 在線閱讀: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240616 |