Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings
| Autor: | Gao, Haiyan a, c, d, ⁎, Wang, Zhaojun a, Dai, Yunfei a, Zeng, Jie a, c, d, Li, Wenhao b |
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| Zdroj: | In International Journal of Biological Macromolecules 31 December 2023 253 Part 6 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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