In Situ Characterization and Analysis of Molecular Structure of Gluten Proteins and Moisture Distribution in Dough during Freezing
ZHANG Hua, ZHANG Pu, ZHANG Yuhan, LIU Xingli, ZHANG Yanyan
(Collaborative Innovation Center of Food Production and Safety, Henan Province, Henan Key Laboratory of Cold Chain Food Qualify and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China)
ZHANG Hua, ZHANG Pu, ZHANG Yuhan, LIU Xingli, ZHANG Yanyan. In Situ Characterization and Analysis of Molecular Structure of Gluten Proteins and Moisture Distribution in Dough during Freezing[J]. FOOD SCIENCE, 2023, 44(2): 39-44.