Regulation and optimization of water activity and quality of intermediate-moisture potato frozen cake
The deterioration of cakes during frozen storage is a notorious phenomenon. This study aimed to evaluate the effects of cryoprotectants (collagen peptide, sericin peptide, and curdlan) on the intermediate-moisture cake during frozen storage. The results showed that cryoprotectants had a positive imp...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1953148 |