The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

Published 2016 View Full Article

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Title
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
Authors
Keywords
GMP, Steamed bread quality, Frozen dough, Elasticity, Gassing property
Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 27-33
Publisher
Elsevier BV
Online
2016-05-08
DOI
10.1016/j.foodchem.2016.05.031

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