Antifreeze Activity of γ-Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough.
- Resource Type
- Article
- Source
- Cereal Chemistry; May/Jun2016, Vol. 93 Issue 3, p306-313, 8p
- Subject
POLYGLUTAMIC acid POLYAMIDES DOUGH FLOUR BREAD - Language
- ISSN
- 00090352