Application of Frozen Dough Fermentation in Chinese Traditional Foods II. Effect of Ice-structural Protein on Rheofermentation Properties of Compressed Yeast and Frozen Dough
REN Shi-xian1，HUANG Wei-ning1,*，WANG Hong-zi2，DU Guo-cheng3，LIAO Xiang-ru3，JIA Chun-li1， RAYAS-DUARTE Patricia4
FOOD SCIENCE . 2009, (23): 17 -21 .  DOI: 10.7506/spkx1002-6300-200923002