Formation and distribution of ice upon freezing of different formulations of wheat bread
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference30 articles.
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3. Moisture redistribution and phase transitions during bread staling;Baik;Cereal Chemistry,2000
4. Effects of glycerol and moisture gradient on thermomechanical properties of white bread;Baik;Journal of Agricultural and Food Chemistry,2001
5. Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze–thaw cycles;Berglund;Cereal Chemistry,1991
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