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doi.org/10.1016/j.foodchem.2016.05.031
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The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

..., Zhengyu Jin
45
Food Chemistry8.50
Volume: 211, Pages: 27 - 33
Published: May 7, 2016
Abstract
Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread...
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Paper Details
Title
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
DOI
doi.org/10.1016/j.foodchem.2016.05.031
Published Date
May 7, 2016
Journal
Food Chemistry
Volume
211
Pages
27 - 33
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