Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408391003605482
Reference98 articles.
1. Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour doughs
2. Anonymous. 2006. Products and services, Emulsifiers in baking. Available from:http://www.danisco.com/cms/connect/corporate/products%20and%20services/product%20range/emulsifiers.htmAccessed on August 26, 2006.
3. Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs
4. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
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