Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Author:

Asghar Ali,Anjum Faqir Muhammad,Allen Jonathan C.,Daubert Christopher R.,Rasool Ghulam

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,2000

2. Dynamic rheological and thermal properties of soft wheat flour dough containing structured lipid;Agyare;Journal of Food Science,2004

3. Electrophoretic identification and technological characterization of Pakistani wheats. Ph.D. Dissertation;Anjum,1991

4. Rheological and storage effect of hydrophilic gums on the quality of frozen dough pizza;Asghar;Food Science and Technology Research,2007

5. Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for the bakery products;Asghar;Turkish Journal of Biology,2005

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