Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics
- 15 November 2003
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 80 (6), 773-780
- https://doi.org/10.1094/cchem.2003.80.6.773
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of Hydrophilic Gums on Frozen Dough. I. Dough QualityCereal Chemistry Journal, 2003
- Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron RelaxationJournal of Food Science, 1983