Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition

Published 2017 View Full Article

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Title
Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition
Authors
Keywords
Deterioration procedure, Steamed bread, Chemical-leavened dough, Frozen storage, Freeze/thaw
Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 464-471
Publisher
Elsevier BV
Online
2017-02-28
DOI
10.1016/j.foodchem.2017.02.122

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