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Texture frozen French bread dough

Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid... [Pg.439]

Matuda, T.G., Parra, D.R, Lugao, A.B., and Tadini, C.C. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough, Lebensm. Wiss. TechnoL, 38, 275, 2004. [Pg.444]

See also in sourсe #XX -- [ Pg.439 , Pg.440 , Pg.441 , Pg.442 , Pg.443 ]



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