# The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/the-addition-of-cyclodextrin-and-cyclodextrin-affect-quality-of-dough-and/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Jianjun Zhou,Yuan Ke,Francisco J. Barba,Shensheng Xiao,Xianqin Hu,Xinguang Qin,Wenping Ding,Qingyun Lyu,Xuedong Wang,Gang Liu |
| Citations | 21 |
| DOI | 10.3390/foods8050174 |
| Fields | Agricultural and Biological Sciences,Nursing |
| Open Access | true |
| OA Status | gold |
| OA URL | https://www.mdpi.com/2304-8158/8/5/174/pdf?version=1558593061 |
| OpenAlex ID | https://openalex.org/W2944919135 |
| PMID | 31121944 |
| Type | article |
| Year | 2019 |

## Paper authors

- [Xianqin Hu](https://scholariq.org/researchers/xianqin-hu/)

## Paper journal

- [Foods](https://scholariq.org/journals/foods/)

## Paper primary topic

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)

## Paper topics

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)
- [Microbial Metabolites in Food Biotechnology](https://scholariq.org/topics/microbial-metabolites-in-food-biotechnology/)
- [Probiotics and Fermented Foods](https://scholariq.org/topics/probiotics-and-fermented-foods/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.