| 000 | 01385 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250517084149.0 | ||
| 264 | 0 | _c20170808 | |
| 008 | 201708s 0 0 eng d | ||
| 022 | _a1097-0010 | ||
| 024 | 7 |
_a10.1002/jsfa.7710 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aAdams, Vivian | |
| 245 | 0 | 0 |
_aRheological properties and bread quality of frozen yeast-dough with added wheat fiber. _h[electronic resource] |
| 260 |
_bJournal of the science of food and agriculture _cJan 2017 |
||
| 300 |
_a191-198 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 | _aCalorimetry, Differential Scanning |
| 650 | 0 | 4 |
_aDietary Fiber _xadministration & dosage |
| 650 | 0 | 4 | _aElasticity |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aFreezing |
| 650 | 0 | 4 |
_aGlutens _xchemistry |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aMagnetic Resonance Spectroscopy |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aTriticum _xchemistry |
| 650 | 0 | 4 | _aViscosity |
| 650 | 0 | 4 |
_aWater _xchemistry |
| 650 | 0 | 4 |
_aXylans _xanalysis |
| 700 | 1 | _aRagaee, Sanaa M | |
| 700 | 1 | _aAbdel-Aal, El-Sayed M | |
| 773 | 0 |
_tJournal of the science of food and agriculture _gvol. 97 _gno. 1 _gp. 191-198 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1002/jsfa.7710 _zAvailable from publisher's website |
| 999 |
_c25820782 _d25820782 |
||