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The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers
Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze–thaw cycles on the textural properties and microscop...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527871/ https://www.ncbi.nlm.nih.gov/pubmed/37761097 http://dx.doi.org/10.3390/foods12183388 |