doi.org/10.1016/j.foodhyd.2019.105591

Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

..., Xueming Xu
65
Food Hydrocolloids12.40
Volume: 102, Pages: 105591 - 105591
Published: Dec 13, 2019
Paper Fields
Paper Details
Title
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
DOI
doi.org/10.1016/j.foodhyd.2019.105591
Published Date
Dec 13, 2019
Journal
Food Hydrocolloids
Volume
102
Pages
105591 - 105591
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