Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids.
Ni HeMingwei XiaXia ZhangMin HeLin LiBing LiPublished in: Journal of the science of food and agriculture (2023)
The ternary combination could effectively improve the quality attributes and functional properties of whole wheat bread baked from frozen dough, thereby increasing consumers' consumption. This article is protected by copyright. All rights reserved.
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