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Journal: Foods, 2024
Volume: 13
Number: 3840
3840
Article: Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
Authors: by Diming Li, Youqing Shi, Zhihan Ouyang, Yongxin Teng, Boru Chen, Yingying Chen, Yufan Luo, Nan Zhang, Nandan Kumar, Yonghui Li, Bin Li and Xiangwei Zhu
Link: https://www.mdpi.com/2304-8158/13/23/3840

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