Effect of Xanthan Gum on Improvement of Bread Height and...

Food Science and Technology Research 2015 Vol. 21; Iss. 3

Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

Morimoto, Naomi, Tabara, Aya, Seguchi, Masaharu
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Volume:
21
Year:
2015
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.21.309
File:
PDF, 852 KB
english, 2015
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