The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

by Jianjun Zhou, Yuan Ke, Francisco J. Barba, Shensheng Xiao, Xianqin Hu, Xinguang Qin, Wenping Ding, Qingyun Lyu, Xuedong Wang, Gang Liu
Published 2019-05-01