Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

✍ Scribed by Chao Zhang; Hui Zhang; Li Wang; Xiaona Guo

• Book ID: 116726151
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 268 KB
• Volume: 41
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2007.07.010