Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads.

Foods · 2025 · PMC11765111 · PMID 39856992

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a decreasing trendno p-value reported

In the 8 weeks of frozen storage, the fermentative volume of the control group and the different MO content groups of the frozen dough showed a decreasing trend.

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