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March 6, 2024Journal of Agriculture and Food ResearchOpen Access

Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality

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ZBZhouya BaiNanchang UniversityYZYunhui ZhangTongji UniversityHLHongyan LiRajamangala University of Technology

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Bai et al. (2024) studied this question.

synapsesocial.com/papers/68e75695b6db6435876ce57bhttps://doi.org/10.1016/j.jafr.2024.101063
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