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    Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance

    Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance by Diming Li, Youqing Shi, Zhihan Ouyang, Yongxin Teng, Boru Chen, Yingying Chen, Yufan Luo, Nan Zhang, Nandan Kumar, Yonghui Li, Bin Li, Xiangwei Zhu

    Published 2024-11-01
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