Article ID Journal Published Year Pages File Type
6377926 Journal of Cereal Science 2013 7 Pages PDF
Abstract
► Ice nucleation films (INFs) increased the water ice nucleation temperature. ► Wrapping the INFs on frozen dough improved its baking qualities. ► INFs showed potential in reusability.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Improvement to baking quality of frozen bread dough by novel zein-based ice nucleation films
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