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Cryo-protective effect of ice-binding proteins produced by Pseudomonas fluorescens AQP671 on wholegrain wheat bread dough during freezing and frozen storage

author
statement of authorship
Õnnela Luhila, Karro Kadi, Zakrevskaja Karina, Nisamedtinov Ildar, Paalme Toomas, Laos Katrina
source
publisher
journal volume number month
214
year of publication
pages
art. 117160, 13 p. : ill
url
ISSN
0023-6438
1096-1127
notes
Bibliogr.: 33 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
Inglise
Luhila, Õ., Karro, K., Zakrevskaja, K., Nisamedtinov, I., Paalme, T., Laos, K. Cryo-protective effect of ice-binding proteins produced by Pseudomonas fluorescens AQP671 on wholegrain wheat bread dough during freezing and frozen storage // LWT - food science and technology (2024) 214, art. 117160, 13 p. : ill. https://doi.org/10.1016/j.lwt.2024.117160