Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

Published 2008 View Full Article

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Title
Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 9, Pages 903-908
Publisher
Elsevier BV
Online
2008-07-29
DOI
10.1016/j.foodres.2008.07.013

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