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Journal of Chemistry
Volume 2017 (2017), Article ID 4513410, 7 pages
https://doi.org/10.1155/2017/4513410
Research Article

Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough

1College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, China
2Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou 450002, China
3Henan Province Food Industry Research Institute Co., Ltd., Zhengzhou 450000, China

Correspondence should be addressed to Hua Zhang; moc.621@0157hhz

Received 23 November 2016; Accepted 6 February 2017; Published 7 March 2017

Academic Editor: Qingbin Guo

Copyright © 2017 Hua Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Hua Zhang, Yanyan Zhang, Xintian Wang, et al., “Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough,” Journal of Chemistry, vol. 2017, Article ID 4513410, 7 pages, 2017. doi:10.1155/2017/4513410