Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Title
Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
Authors
Keywords
-
Journal
Food Science and Technology
Volume 37, Issue 1, Pages 59-64
Publisher
FapUNIFESP (SciELO)
Online
2016-05-05
DOI
10.1590/1678-457x.00482

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