Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat

Published 2008 View Full Article

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Title
Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 49, Issue 2, Pages 250-253
Publisher
Elsevier BV
Online
2008-11-21
DOI
10.1016/j.jcs.2008.10.009

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