Thermal and dynamic-mechanical properties of frozen wheat doughs with added sucrose, NaCl, ascorbic acid, and their mixtures

International Journal of Food Properties

Volumn 4, Issue 2, 2001, Pages 201-213

  Laaksonen, Tommi J ^a   Roos, Yrjö H ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

DMA; DSC; Frozen; Glass transition; Relaxation; Wheat dough

Indexed keywords

EID: 0035387894     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-100105187     Document Type: Article

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