Ice in prefermented frozen bread dough - An investigation based on calorimetry and microscopy

Cereal Chemistry

Volumn 82, Issue 3, 2005, Pages 251-255

  Baier Schenk, A ^a   Handschin, S ^a   Conde Petit, B ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; FOOD STORAGE; SCANNING ELECTRON MICROSCOPY;

BREAD DOUGH; CRYO-SCANNING ELECTRON MICROSCOPY; FOOD FOAMS; FROZEN FOOD; FROZEN STORAGE; GAS PORES; ICE CRYSTALS; ICE FRACTION; RECRYSTALLISATION; STORAGE CONDITION;

ICE;

EID: 19044365590     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0251     Document Type: Article

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