Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate

Title
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
Authors
Keywords
Frozen sweet dough, Stress relaxtion, DSC, Frozen storage, TPA, WHC
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 10, Pages 3761-3769
Publisher
Springer Nature
Online
2016-10-28
DOI
10.1007/s13197-016-2361-2

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