Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough
Authors
Keywords
Special fat, Frozen dough, Physical properties, Frozen water content, Water distribution, Microstructure
Journal
FOOD CHEMISTRY
Volume 272, Issue -, Pages 76-83
Publisher
Elsevier BV
Online
2018-08-11
DOI
10.1016/j.foodchem.2018.08.047

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.