Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

标题
Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 47, Issue -, Pages 32-40
出版商
Elsevier BV
发表日期
2014-12-30
DOI
10.1016/j.foodhyd.2014.12.025

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