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

✍ Scribed by Yang Soo Kim; Weining Huang; Guocheng Du; Zhengxing Pan; Okkyung Chung

Book ID: 116488390
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 674 KB
Volume: 41
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2008.07.013

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