The effect of Arabic gum on frozen dough properties and the...

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Journal of Texture Studies 2016 / 08

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

Tavakoli, Hamid Reza, Jonaidi Jafari, Nematollah, Amini, Amir, Hamedi, Hassan
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Language:
english
Journal:
Journal of Texture Studies
DOI:
10.1111/jtxs.12223
Date:
August, 2016
File:
PDF, 682 KB
english, 2016
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