Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough
Author:
Affiliation:
1. Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands. E-mail: arjen.bot@unilever.com. Phone: +31-10-460 6449.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference12 articles.
1. Differential scanning calorimetric study of frozen sucrose and glycerol solutions
2. Osmotic Properties of Gluten
3. Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific Heat
4. Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy
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