Li, D.; Shi, Y.; Ouyang, Z.; Teng, Y.; Chen, B.; Chen, Y.; Luo, Y.; Zhang, N.; Kumar, N.; Li, Y.;
et al. Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance. Foods 2024, 13, 3840.
https://doi.org/10.3390/foods13233840
AMA Style
Li D, Shi Y, Ouyang Z, Teng Y, Chen B, Chen Y, Luo Y, Zhang N, Kumar N, Li Y,
et al. Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance. Foods. 2024; 13(23):3840.
https://doi.org/10.3390/foods13233840
Chicago/Turabian Style
Li, Diming, Youqing Shi, Zhihan Ouyang, Yongxin Teng, Boru Chen, Yingying Chen, Yufan Luo, Nan Zhang, Nandan Kumar, Yonghui Li,
and et al. 2024. "Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance" Foods 13, no. 23: 3840.
https://doi.org/10.3390/foods13233840
APA Style
Li, D., Shi, Y., Ouyang, Z., Teng, Y., Chen, B., Chen, Y., Luo, Y., Zhang, N., Kumar, N., Li, Y., Li, B., & Zhu, X.
(2024). Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance. Foods, 13(23), 3840.
https://doi.org/10.3390/foods13233840
