Author:
Matuda T.G.,Parra D.F.,Lugão A.B.,Tadini C.C.
Reference18 articles.
1. AACC (American Association of Cereal Chemists) (1995). Approved methods of the American Association of Cereal Chemists (9th ed.). Saint Paul.
2. Economic potential of frozen and refrigerated doughs and batters;Best,1995
3. Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs;Bhattacharya;Food Research International,2003
4. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread;Carr;Lebensmittel-Wissenschaft und-Technologie,2003
5. Harwalkar, V. R., & Ma, C. -Y. (1990). Thermal analysis of food (pp. 500). Amsterdam: Elsevier Applied Science.
Cited by
45 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献