Rheological properties and bread quality of frozen yeast-dough with added wheat fiber. [electronic resource]
Producer: 20170808Description: 191-198 p. digitalISSN:- 1097-0010
- Bread -- analysis
- Calorimetry, Differential Scanning
- Dietary Fiber -- administration & dosage
- Elasticity
- Food Handling -- methods
- Food Preservation -- methods
- Food Quality
- Freezing
- Glutens -- chemistry
- Humans
- Magnetic Resonance Spectroscopy
- Rheology
- Triticum -- chemistry
- Viscosity
- Water -- chemistry
- Xylans -- analysis
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Publication Type: Journal Article
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