Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components

Y Zhang, Y Li, H Wang, AO Oladejo, H Zhang… - Journal of Cereal …, 2020 - Elsevier
The effects of ultrasound-assisted freezing on the freezing time and water migration of
dough, and the structural characteristics of gluten components were investigated. The effects …
被引用次数：57 相关文章

Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components.

Y Zhang, Y Li, H Wang, AO Oladejo, H Zhang, X Liu - 2020 - cabidigitallibrary.org
The effects of ultrasound-assisted freezing on the freezing time and water migration of
dough, and the structural characteristics of gluten components were investigated. The effects …

[引用][C] Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components

Y Zhang, Y Li, H Wang, AO Oladejo, H Zhang, X Liu - 2020