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Artigo Revisado por pares
BIBTEX RIS

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

2014; Elsevier BV; Volume: 47; Linguagem: Inglês

10.1016/j.foodhyd.2014.12.025

ISSN

1873-7137

Autores

Xiangli Ding, Hui Zhang, Li Wang, Haifeng Qian, Xiguang Qi, Jianhui Xiao,

Tópico(s)

Microencapsulation and Drying Processes

Referência(s)
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Food Hydrocolloids
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