Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
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This study systematically evaluated the effects of Antarctic krill peptide (AKP) at varying concentrations (0-2.0%, w/w) and different freezing times (0, 1, 2, 4, and 6 weeks) on the rheological properties of dough, gluten protein aggregation behavior, and mic... ...
