Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

No abstract is available for this paper.

• Publication year

  2019

• Venue

  Journal of food processing and preservation

• Publication date

  2019-08-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1111/JFPP.14053
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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