# Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility

> Research article (Journal of Cereal Science, 2022) · cited 14× · AI/ML

**Wikidata**: [openalex:W4302024247](https://www.wikidata.org/wiki/openalex:W4302024247)  
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