TY  - JOUR 
T1  - Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage
JO  - Food Science and Technology
A1  - ZHANG, Lin
A1  - TIAN, Xiaoling
A1  - ZENG, Jie
A1  - WANG, Heng
A1  - GAO, Haiyan
A1  - ZHANG, Keke
A1  - WANG, Mengyu
SN  - 0101-2061
UL  - 10.1590/fst.113821
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -