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

Published 2019 View Full Article

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Title
Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume -, Issue -, Pages 102893
Publisher
Elsevier BV
Online
2019-12-08
DOI
10.1016/j.jcs.2019.102893

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