Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Zhao, Fen; Guo, Jinying; Zhang, Gege; Zhang, Lantian

doi:10.1016/j.foodres.2024.114962

Food Research International

2024

DOI: 10.1016/j.foodres.2024.114962

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Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Fen Zhao,

Jinying Guo,

Gege Zhang

et al.

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Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

Zhang,

Wang

et al. 2024

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Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Cited by 1 publication

References 54 publications

Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

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