Article Versions Notes

Liu X, Chen L, Chen L, Liu D, Liu H, Jiang D, Fu Y, Wang X. The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties. Foods. 2023; 12(21):3888. https://doi.org/10.3390/foods12213888

Liu, Xiaorong, Luncai Chen, Lei Chen, Dezheng Liu, Hongyan Liu, Dengyue Jiang, Yang Fu, and Xuedong Wang. 2023. "The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties" Foods 12, no. 21: 3888. https://doi.org/10.3390/foods12213888

Liu, X., Chen, L., Chen, L., Liu, D., Liu, H., Jiang, D., Fu, Y., & Wang, X. (2023). The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties. Foods, 12(21), 3888. https://doi.org/10.3390/foods12213888