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. 2020 Nov 19;9(11):1698. doi: 10.3390/foods9111698

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Effect of BaAFP-1 on the microstructure of dough samples. (A,B) stand for control and BaAFP-1 dough samples after frozen treatment, respectively; (C,D) stand for control and BaAFP-1 dough samples after freeze-thaw treatment, respectively; number 1 and 2 after (A–D) in the figure represent 300× and 1200× magnification, respectively.