Frozen dough bread: Quality and textural behavior during prolonged storage - Prediction of final product characteristics

Journal of Food Engineering

Volumn 79, Issue 3, 2007, Pages 929-934

  Giannou, Virginia ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Frozen dough; Quality; Shelf life; Texture

Indexed keywords

FOOD PROCESSING; FOOD STORAGE; TEXTURES;

BREAD SAMPLES; FROZEN DOUGH; SHELF-LIFE;

FOOD PRODUCTS;

FOOD; FOOD STORAGE; TEXTURE;

EID: 33750212596     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.03.013     Document Type: Article

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