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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...

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Detalles Bibliográficos
Autores principales:	Pan, Zhili, Bai, Yibo, Xu, Lina, Zhang, Yanjie, Lei, Mengmeng, Huang, Zhongmin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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