Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system

Published 2016 View Full Article

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Title
Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system
Authors
Keywords
Freezing/thawing, Wheat starch, Retrogradation, Reconstituted dough
Journal
JOURNAL OF CEREAL SCIENCE
Volume 69, Issue -, Pages 132-137
Publisher
Elsevier BV
Online
2016-03-03
DOI
10.1016/j.jcs.2016.03.001

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