Fig. 6: The effect of Raphanus sativus IBPs expressed by B.subtilis on non-fermented dough. | npj Science of Food

Fig. 6: The effect of Raphanus sativus IBPs expressed by B.subtilis on non-fermented dough.

From: Identification of ice-binding proteins from Raphanus sativus and application in frozen dough

Fig. 6

A–C The noodles of different group were cooked after freezing-thawing 10 times at −20°C and 20°C. The appearance (A), the hardness (B) and the gumminess (C) of frozen-thawed noodles. Control: fresh dough without freezing-thawing; Blank: ddH2O; WXQ: The extract of WXQ seedlings diluted to 10 μg/mL; BSA: 10 μg/mL BSA aqueous solution.

Back to article page