Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles.

Food Chem X · 2025 · PMC12528925 · PMID 41112186

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a decreasing trendno p-value reported

The total content of disulfide bonds in the frozen dough manifested a decreasing trend with increasing number of freeze-thaw cycles.

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