✦ LIBER ✦

Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs

✍ Scribed by Monisha Bhattacharya; Tami M Langstaff; William A Berzonsky

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of freeze–thaw cycles and additiv

✍ Deep N. Yadav; Prakash E. Patki; Mohammad A. Khan; Gopal K. Sharma; Amrindar S. 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 126 KB

Rheological properties of frozen vegetab

✍ María Torres; Wenceslao Canet 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 249 KB

Frozen bread dough: Effects of freezing

✍ Vania Octaviani Selomulyo; Weibiao Zhou 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 344 KB

Effects of Prolonged Storage at Freezing

✍ Lu, W.; Grant, L. A. 📂 Article 📅 1999 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 86 KB

Effects of trehalose, transglutaminase,

✍ Yang Soo Kim; Weining Huang; Guocheng Du; Zhengxing Pan; Okkyung Chung 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 674 KB

Gluten-free frozen dough: Influence of f

✍ S. Mezaize; S. Chevallier; A. Le-Bail; M. de Lamballerie 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 554 KB