The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles
Crossref DOI link: https://doi.org/10.1007/s00217-016-2830-x
Published Online: 2016-12-20
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chen, Xu
Wu, Jin-hong
Li, Ling
Wang, Shao-yun
License valid from 2016-12-20