Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 47, Issue -, Pages 32-40
Publisher
Elsevier BV
Online
2014-12-30
DOI
10.1016/j.foodhyd.2014.12.025

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.