Work

Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat

Year: 2008

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2008.10.009

Authors: Hua-Neng Xu, Weining Huang, Chunli Jia, Yangsoo Kim, Huiping Liu

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

OpenAlex ID: W2029040951

FWCI: 1.076

Cites: 22

Cited by: 42

Related to: 10