Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes

Journal of the Science of Food and Agriculture

Volumn 86, Issue 6, 2006, Pages 857-864

  Wang, Rong ^a   Zhou, Weibiao ^a   Yu, Huei Huei ^a   Chow, Weng Fai ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Bread firmness; Bread volume; Bread making; Frozen dough; Green tea extract; Tea catechins

Indexed keywords

EID: 33646254851     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2423     Document Type: Article

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