Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten

Autor:	He, Ting-Shi, Tao, Han, Liu, Mei
Zdroj:	In Journal of Cereal Science January 2025 121
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect