Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy
Author:
Affiliation:
1. Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands.
2. Corresponding author. E-mail: Eddy.Esselink@unilever.com.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference22 articles.
1. Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough
2. Estimating Solutions of First Kind Integral Equations with Nonnegative Constraints and Optimal Smoothing
3. Nuclear magnetic resonance studies of wheat starch pastes
4. DYNAMICS OF FREEZING AND THEIR EFFECTS ON THE WATER-HOLDING CAPACITY OF A GELATINIZED STARCH GEL
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