Effects of Different Freezing Methods on Water State and Quality Characteristics of Non-fermented Dough
YANG Yong, ZHENG Shuaishuai, AI Zhilu, PAN Zhili, LI Zhen
FOOD SCIENCE . 2022, (5): 11 -16 .  DOI: 10.7506/spkx1002-6630-20210915-182