Water Dynamics in Fresh and Frozen Yeasted Dough
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2010.500265
Reference239 articles.
1. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs
2. The formation of dough and gluten-a study by scanning electron microscopy
3. Modifications of the Brunauer, Emmett and Teller Equation1
4. Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity
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