Improved physicochemical and fermentation properties of frozen dough with bacterial cellulose
Author:
Affiliation:
1. School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang China
2. School of Food Science and Technology Jiangnan University Wuxi China
3. National Engineering Research Center for Functional Food Wuxi China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15583
Reference30 articles.
1. Preparation and Characterization Nanocrystalline Cellulose as a Food Additive to Produce Healthy Biscuit Cream
2. Bacterial nanocellulose as a potential additive for wheat bread
3. Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
4. Effect of chitosan on physicochemical and rheological attributes of bread
5. Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread
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