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The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles
Chen, Xu, Wu, Jin-hong, Li, Ling, Wang, Shao-yunVolume:
243
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-016-2830-x
Date:
July, 2017
File:
PDF, 1.70 MB
english, 2017