CN112704184A - Sub-freezing method of frozen flour product - Google Patents
Sub-freezing method of frozen flour product Download PDFInfo
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- CN112704184A CN112704184A CN202011619420.XA CN202011619420A CN112704184A CN 112704184 A CN112704184 A CN 112704184A CN 202011619420 A CN202011619420 A CN 202011619420A CN 112704184 A CN112704184 A CN 112704184A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 73
- 238000007710 freezing Methods 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000002635 electroconvulsive therapy Methods 0.000 claims abstract description 15
- 239000003755 preservative agent Substances 0.000 claims abstract description 15
- 230000002335 preservative effect Effects 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000012470 frozen dough Nutrition 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 3
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims 3
- 229920003023 plastic Polymers 0.000 claims 3
- 230000008014 freezing Effects 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 235000013305 food Nutrition 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 238000004321 preservation Methods 0.000 description 8
- 239000013078 crystal Substances 0.000 description 7
- 230000008901 benefit Effects 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000021456 frozen pasta Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000035939 shock Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 150000002433 hydrophilic molecules Chemical class 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a sub-freezing method of frozen flour products, which specifically comprises the following steps: (1) wrapping the frozen flour product with a preservative film to obtain a wrapped frozen flour product; (2) heat-shocking the wrapped frozen flour product at 40-50 deg.C for 10-20min to obtain heat-shocked frozen flour product; (3) pre-cooling the frozen flour product after heat shock treatment at 0-4 ℃ for 6-10h to obtain a pre-cooled frozen flour product; (4) storing the pre-cooled frozen flour product at (-2) - (-6) deg.C. The sub-freezing method of the invention prolongs the fresh-keeping time of the frozen flour product and improves the storage quality of the frozen flour product through a series of operations such as preservative film wrapping, heat shock treatment, precooling, low-temperature storage and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sub-freezing method of a frozen flour product.
Background
The frozen flour product is various main foods which are prepared by processing flour serving as a main raw material and meat, vegetables and the like serving as auxiliary materials into various cooked or uncooked main foods, and then immediately adopting a quick-freezing process, and can be transported, stored and sold under a freezing condition, such as quick-frozen steamed stuffed buns, quick-frozen dumplings, quick-frozen steamed buns, steamed rolls, spring rolls and the like.
The frozen pasta product has a high starch content when analyzed for its chemical composition, while the interaction of water with gluten proteins gives the product a different texture and flavor. Therefore, the influence of quick freezing on the products is mainly the influence of the freezing speed, the temperature fluctuation and the like on the moisture, the starch, the protein and the like in the products.
1. Influence of freezing speed on the quality of the face product: when the food is rapidly frozen, the food passes through the largest ice crystal generation zone in the shortest time, and moisture in the food forms countless needle-shaped small ice crystals which are uniformly distributed in cells and intercellular spaces of the food; the slow quick freezing structure is adopted to form columnar or block-granular large ice crystals among food cells, the volume of water is increased by 9-10% when ice is formed, so the cells are mechanically damaged, the broken cells cannot recover to the original state when being frozen, and finally the water retention of the components such as protein, starch and the like in the food is changed into dehydration, and due to the existence of water-hail and steam pressure, the freezing denaturation of the protein is caused, and the gelatinized starch is solidified, so that the surface of the product is rough, dry and the texture of the product is changed.
Effect of freezing speed on protein denaturation and starch retrogradation: during the freezing process of the food, protein denaturation, starch aging and the like all reduce the quality of frozen flour products. In the case of frozen dough products, the protein is mainly gluten protein, which is a polymeric hydrophilic compound having a hydrophobic group and a hydrophilic group. When the dough is made, the protein colloid is in contact with water, and the water molecules and the hydrophilic groups of the protein interact to form wet gluten and gradually form a solid gluten net. This hydration takes place not only on the surface of the micelles but also within the protein molecule. The colloidal particles have small surface water absorption amount, and water molecules are diffused into protein molecules to form a certain osmotic pressure, so that the water absorption amount of the colloidal particles is increased, the volume is increased, and the colloidal particles have special viscosity and ductility. After quick freezing, the bound water is difficult to form into ice crystals. However, if the quick-freezing process is slow, the combined water freezes and separates out, protein molecules are extruded by ice crystals to displace and approach each other, and are coagulated and precipitated, and the protein molecules cannot be restored to the original colloid state after being thawed, so that the structure of the product is damaged, and the original flavor is lost.
In addition, the starch has the fastest aging rate at 1- (-1) DEG C, if quick freezing is adopted, moisture among starch molecules is quickly frozen to form ice crystals when the temperature is lower than-20 ℃, so that the mutual approaching among the starch molecules is prevented, hydrogen bonds are formed, and the aging phenomenon is difficult to occur, and the slow freezing can promote the aging of the starch.
2. Influence of product temperature fluctuation on quality of frozen flour products: for example, the fluctuation range of the air temperature of the jelly storage room is large, and the surface of a frozen flour product is frequently dried, so that the product is weightless, the skin is cracked or falls off, and the appearance and the internal quality of the product are seriously influenced.
3. Influence of hygiene on the quality of frozen pasta: frozen pasta does not completely kill the microorganisms nor inactivate the enzymes, and once thawed or at elevated temperatures, the number of microorganisms will increase dramatically. In addition, there are also equipment factors, such as some factory household refrigerators or freezers, which replace the instant freezers for freezing, and the requirements of quick freezing are not met completely, which is not a true frozen flour product, and certainly, the quality is not good.
At present, the freezing preservation at-18 ℃ is mostly adopted in the market for storing frozen flour products, although the storage time is prolonged, the energy consumption is more, the shelf preservation of the frozen flour products is not facilitated, and meanwhile, the juice loss after the thawing is more, the quality deterioration is serious, the economic benefit is reduced, the market popularization of the products is not facilitated
Therefore, it is an urgent need to solve the problem of the art to provide a freezing method capable of prolonging the preservation time of frozen dough products and improving the storage quality of the frozen dough products.
Disclosure of Invention
In view of the above, the present invention provides a method for sub-freezing frozen dough products to overcome the deficiencies in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a sub-freezing method of frozen flour products specifically comprises the following steps:
(1) wrapping the frozen flour product with a preservative film to obtain a wrapped frozen flour product;
(2) heat-shocking the wrapped frozen flour product at 40-50 deg.C for 10-20min to obtain heat-shocked frozen flour product;
(3) pre-cooling the frozen flour product after heat shock treatment at 0-4 ℃ for 6-10h to obtain a pre-cooled frozen flour product;
(4) storing the pre-cooled frozen flour product at (-2) - (-6) deg.C.
The invention has the advantages that the preservation time of the frozen flour product is prolonged and the storage quality of the frozen flour product is improved through a series of operations such as preservative film wrapping, heat shock treatment, precooling, low-temperature storage and the like.
Further, in the step (1), the number of the layers of the preservative film is one or two; furthermore, the preservative film is a polyethylene preservative film or a polyvinylidene chloride preservative film.
The selected preservative film has proper oxygen permeability and moisture permeability, can adjust the oxygen and moisture content around the preserved product and block dust, thereby prolonging the preservation period of the frozen flour product; in addition, the preservative film selected by the invention does not contain carcinogenic substances, is safe to human bodies and can be used safely.
Further, in the step (2), the temperature of the heat shock treatment is 45 ℃ and the time is 15 min.
The further technical scheme has the beneficial effects that the rotting of the frozen flour product can be reduced and the sensory quality of the frozen flour product is obviously improved by performing heat shock treatment for 15min at the temperature of 45 ℃.
Further, in the step (3), the precooling temperature is 2 ℃ and the time is 8 hours.
The further technical scheme has the advantages that through precooling for 8 hours at the temperature of 2 ℃, free water in the frozen flour product is quickly frozen, oxidation and growth of microorganisms are reduced, and the fresh-keeping effect is improved.
Further, in the step (4), the storage temperature is-4 ℃ and the humidity is 70-80%.
The further technical scheme has the advantages that through low-temperature storage at the temperature of-4 ℃, the freezing of free water and bound water is avoided while the free water is kept to be completely frozen, so that frozen flour products are in a shallow freezing state, the storage time of the frozen flour products can be obviously prolonged, and the juice loss of raw frozen flour products during storage can be prevented.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. the sub-freezing method can freeze free water and part of water which is difficult to flow and can be used by microorganism propagation, and the combined water is not frozen, thereby greatly prolonging the preservation period and simultaneously reducing the damage of ice crystals to the cell structure of the frozen flour product during deep freezing;
2. compared with the freezing preservation at the temperature of 18 ℃ below zero, the sub-freezing method greatly reduces the energy consumption for storage, not only ensures more convenient unfreezing, but also can prevent the juice loss in the storage process and the unfreezing process, ensures the economic benefit and is beneficial to the market popularization of products.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The sub-freezing method of the frozen flour product specifically comprises the following steps:
(1) wrapping the frozen flour product with a layer of polyethylene preservative film to obtain a wrapped frozen flour product;
(2) heat shock treatment is carried out on the wrapped frozen flour product for 10min at 40 ℃ to obtain the heat shock treated frozen flour product;
(3) pre-cooling the frozen flour product after heat shock treatment at 0 ℃ for 6h to obtain a pre-cooled frozen flour product;
(4) storing the pre-cooled frozen flour product in an environment with the temperature of-2 ℃ and the humidity of 70%.
Example 2
The sub-freezing method of the frozen flour product specifically comprises the following steps:
(1) wrapping the frozen flour product with a layer of polyvinylidene chloride preservative film to obtain a wrapped frozen flour product;
(2) heat shock treatment is carried out on the wrapped frozen flour product for 15min at the temperature of 45 ℃ to obtain the heat shock treated frozen flour product;
(3) precooling the frozen flour product subjected to heat shock treatment at the temperature of 2 ℃ for 8 hours to obtain a precooled frozen flour product;
(4) storing the pre-cooled frozen flour product in an environment with the temperature of-4 ℃ and the humidity of 75%.
Example 3
The sub-freezing method of the frozen flour product specifically comprises the following steps:
(1) wrapping the frozen flour product by two layers of polyethylene preservative films to obtain a wrapped frozen flour product;
(2) heat shock treatment is carried out on the wrapped frozen flour product for 20min at 50 ℃ to obtain the heat shock treated frozen flour product;
(3) pre-cooling the frozen flour product after heat shock treatment at 4 ℃ for 10h to obtain a pre-cooled frozen flour product;
(4) storing the pre-cooled frozen flour product in an environment with the temperature of-6 ℃ and the humidity of 80%.
Comparative example 1
The specific steps of the method for sub-freezing frozen pasta are the same as example 2, except that step (1) is not included.
Comparative example 2
The sub-freezing method of the frozen dough product is the same as that of example 2 except that step (2) is not included.
Comparative example 3
The specific procedure of the sub-freezing method of frozen pasta was the same as in example 2, except that the storage temperature in step (4) was-18 ℃.
Performance testing
Taking six prepared dumplings, freezing and storing the dumplings according to the sub-freezing methods of examples 1-3 and comparative examples 1-3 respectively to prepare quick-frozen dumplings, storing the dumplings in a cold storage for nine months, taking the dumplings out, and measuring sensory indexes (tissue form, color and taste smell) and the total number of bacterial colonies according to the method of the national standard GB 19295-.
The test results are shown in table 1.
TABLE 1 sensory index and microorganism content of quick-frozen dumplings prepared in examples 1-3 and comparative examples 1-3
As can be seen from Table 1, the quick-frozen dumplings prepared by the sub-freezing method in the embodiments 1-3 of the invention have the same shape, no deformation, no damage, no frost on the surface, white surface, normal taste and smell after being stored in a refrigerator for nine months, and the total number of colonies is less than or equal to 2000CFU/g, which all meet the corresponding indexes of the national standard GB 19295-2011 (national standard for food safety-quick-frozen polished rice products).
The tests show that the series of operations of wrapping by preservative film, heat shock treatment, precooling, low-temperature storage and the like not only prolong the preservation time of the frozen flour products, but also improve the storage quality of the frozen flour products.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (6)
1. A sub-freezing method of frozen flour products is characterized by comprising the following steps:
(1) wrapping the frozen flour product with a preservative film to obtain a wrapped frozen flour product;
(2) heat-shocking the wrapped frozen flour product at 40-50 deg.C for 10-20min to obtain heat-shocked frozen flour product;
(3) pre-cooling the frozen flour product after heat shock treatment at 0-4 ℃ for 6-10h to obtain a pre-cooled frozen flour product;
(4) storing the pre-cooled frozen flour product at (-2) - (-6) deg.C.
2. A method according to claim 1, wherein in step (1), the number of layers of the wrap film is one or two.
3. The method according to claim 2, wherein the plastic wrap is polyethylene plastic wrap or polyvinylidene chloride plastic wrap.
4. A method of sub-freezing a frozen dough product according to claim 1, wherein in step (2) the heat shock treatment is performed at a temperature of 45 ℃ for a period of 15 min.
5. A method according to claim 1, wherein the pre-cooling in step (3) is carried out at a temperature of 2 ℃ for a period of 8 hours.
6. A method according to claim 1, wherein in step (4) the storage temperature is-4 ℃ and the humidity is 70% to 80%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011619420.XA CN112704184A (en) | 2020-12-31 | 2020-12-31 | Sub-freezing method of frozen flour product |
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| CN202011619420.XA CN112704184A (en) | 2020-12-31 | 2020-12-31 | Sub-freezing method of frozen flour product |
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| CN112704184A true CN112704184A (en) | 2021-04-27 |
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| CN202011619420.XA Pending CN112704184A (en) | 2020-12-31 | 2020-12-31 | Sub-freezing method of frozen flour product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875921A (en) * | 2021-10-22 | 2022-01-04 | 河南科技学院 | Method for determining influence of freeze-thaw cycle on gluten protein characteristics |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109662139A (en) * | 2018-12-25 | 2019-04-23 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of method of Asia freezing storage edible mushroom |
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2020
- 2020-12-31 CN CN202011619420.XA patent/CN112704184A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109662139A (en) * | 2018-12-25 | 2019-04-23 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of method of Asia freezing storage edible mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 敬思群等: "冷链对塔尔米速冻熟制拉面品质的影响分析", 《粮食与油脂》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875921A (en) * | 2021-10-22 | 2022-01-04 | 河南科技学院 | Method for determining influence of freeze-thaw cycle on gluten protein characteristics |
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Application publication date: 20210427 |