Rheological and Storage Effect of Hydrophillic Gums on the Quality of Frozen Dough Pizza-Reference-Cited by-同舟云学术

Rheological and Storage Effect of Hydrophillic Gums on the Quality of Frozen Dough Pizza

Published:2007 Issue:2 Volume:13 Page:96-102
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

ASGHAR Ali,ANJUM Faqir Muhammad,BUTT Masood Sadiq,TARIQ Muhammad Waseem,HUSSAIN Shahzad

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference36 articles.

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3. Ahmad, M. (2002). Effect of Carboxymethyl Cellulose and Carrageenan on the Quality and Shelf Life of Wheat Bread. M. Sc. (Hons) Thesis, Deptt. Food Tech., Univ. of Agric., Faisalabad Pakistan.

4. Asghar, A., Anjum, F.M., Ahmed, A., Hussain, S. and Tariq, M.W. (2005). Effect of polyols on quality and acceptability of frozen dough bread. Pak. J. Food Sci. 15(1-2): 11-14.

5. Asghar, A., Anjum, F.M., Tariq, MW. and Hussain, S. (2005). Effect of carboxy methyl celluslose and gum Arabic on the stability of frozen dough for the bakery products. Turk. J. Biol., 29, 237-241.

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