NARA Discovery
Article Details
← Back to Search Results
Journal Article

How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?

Chonghui Yue; Huainan Peng; Ziying Li; Yu Tang; Xin Wang; Zhouya Bai; Peiyan Li; Kangyi Zhang; Denglin Luo; Jinying Guo
Food Research International · Vol. 219 · pp. 117034 · 2025
View Full Text Download RIS Journal Homepage

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-11-01
Publication Year2025
Volume219
Pages117034
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.117034
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.