Order Article Reprints

Zhou J, Ke Y, Barba FJ, Xiao S, Hu X, Qin X, Ding W, Lyu Q, Wang X, Liu G. The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage. Foods. 2019; 8(5):174. https://doi.org/10.3390/foods8050174

Zhou, Jianjun, Yuan Ke, Francisco J. Barba, Shensheng Xiao, Xianqin Hu, Xinguang Qin, Wenping Ding, Qingyun Lyu, Xuedong Wang, and Gang Liu. 2019. "The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage" Foods 8, no. 5: 174. https://doi.org/10.3390/foods8050174

Zhou, J., Ke, Y., Barba, F. J., Xiao, S., Hu, X., Qin, X., Ding, W., Lyu, Q., Wang, X., & Liu, G. (2019). The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage. Foods, 8(5), 174. https://doi.org/10.3390/foods8050174