Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

LWT

Volumn 41, Issue 6, 2008, Pages 1029-1036

  Zhang, Chao ^a   Zhang, Hui ^a   Wang, Li ^a   Guo, Xiaona ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antifreeze protein; Carrot; Frozen dough; Texture property; Volatile compound

Indexed keywords

EXTRACTION; PHYSICAL PROPERTIES; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

ANTIFREEZE PROTEIN; FROZEN DOUGH; TEXTURE PROPERTY;

FOOD PRODUCTS;

DAUCUS CAROTA; MICHELIA ALBA;

EID: 40649087855     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.07.010     Document Type: Article

References (36)