Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: Evidence from water states and starch properties

Food Hydrocolloids 2026

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Authors: Xuepan Qi, Chang Seok Han, Ying Wang, Yamei Jin, dan xu, Fengfeng Wu, Fengfeng Wu, Xueming Xu

DOI: 10.1016/j.foodhyd.2026.112521

Cited by: 6

References: 54

Fields of Study & Subjects

Food composition and properties Food Drying and Modeling Freezing and Crystallization Processes

References 54