Wang, Pei <br/><br/>
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.  [electronic resource] 

 -  Food chemistry  Nov 2016 
 - 27-33 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.05.031  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Flour--analysis<br/>Freezing<br/>Glutens--analysis<br/>Polymerization<br/>Steam--analysis