Research Progress on the Impact of Electromagnetic Wave-Assisted Freezing on the Skin Effect and Quality of Dough
LIN Mengtong, ZHANG Xiao, ZHANG Wenzhao, TANG Yiting, YANG Na, JIN Yamei, XU Xueming
FOOD SCIENCE . 2026, (17): 333 -341 .  DOI: 10.7506/spkx1002-6630-20260325-200