Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough

✍ Scribed by T.G. Matuda; D.F. Parra; A.B. Lugão; C.C. Tadini

• Book ID: 116725550
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 241 KB
• Volume: 38
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2004.06.001