Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

Published 2007 View Full Article

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Title
Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 6, Pages 1029-1036
Publisher
Elsevier BV
Online
2007-07-27
DOI
10.1016/j.lwt.2007.07.010

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