Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough.

Heliyon · 2023 · PMC10382633 · PMID 37520985

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an increasing trendno p-value reported

Compared with control groups, however, it still shows an increasing trend because CMC maintains the water activity in the frozen dough during the storage process and increases the water content [ 23 ], thus increasing the cohesion.

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