Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough

Hydrocolloids as Additives have been used for improving the quality of frozen dough for a long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality changes of frozen dough in storage were studied. The water loss rate of the dough and water holding capacity were measured...

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Detalles Bibliográficos
Autores principales: Su, Tong-Chao, Du, Wen-Kai, Deng, Bing-Yan, Zeng, Jie, Gao, Hai-Yan, Zhou, Hai-Xu, Li, Guang-Lei, Zhang, Hao, Gong, Ya-Meng, Zhang, Jin-Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10382633/
https://www.ncbi.nlm.nih.gov/pubmed/37520985
http://dx.doi.org/10.1016/j.heliyon.2023.e18545

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10382633/
https://www.ncbi.nlm.nih.gov/pubmed/37520985
http://dx.doi.org/10.1016/j.heliyon.2023.e18545

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