Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs

Published 2020 View Full Article

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Title
Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs
Authors
Keywords
Frozen non-fermented dough, Rheological properties, Protein structure, Micro-structure
Journal
JOURNAL OF FOOD ENGINEERING
Volume -, Issue -, Pages 110377
Publisher
Elsevier BV
Online
2020-10-19
DOI
10.1016/j.jfoodeng.2020.110377

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