Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
نویسندگان
چکیده
منابع مشابه
Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil
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ژورنال
عنوان ژورنال: Polymers
سال: 2019
ISSN: 2073-4360
DOI: 10.3390/polym11050794