Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough-Reference-Cited by-同舟云学术

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Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Published:2004-03 Issue:2 Volume:18 Page:305-313
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ribotta P.D.,Pérez G.T.,León A.E.,Añón M.C.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Approved methods,1995

2. Hydrocolloid gums. Part I. Natural products;Alexander;Cereal Food World,1999

3. Frozen doughs: rheological changes and yeast viability;Autio;Cereal Chemistry,1992

4. Polysaccharides;Belitz,1999

5. Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles;Berglund;Cereal Chemistry,1991

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