Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1.
2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada, N1G 5C9.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference62 articles.
1. Dietary fibre sources in frozen part-baked bread: Influence on technological quality
2. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen
3. Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough
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