Shelf life and stability study of frozen dough bread by the use of different hydrophillic gums

Handbook of Environmental Chemistry, Volume 5: Water Pollution

Volumn 2, Issue 3, 2006, Pages

  Asghar, Ali ^a   Anjum, Faqir Muhammad ^a   Butt, Masood Sadiq ^a   Hussain, Shahzad ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Arabic gum; Bread quality; CMC; Frozen dough; Gums

Indexed keywords

COLD STORAGE; DURABILITY; FOOD ADDITIVES; HYDROPHILICITY;

BREAD QUALITY; FROZEN DOUGH BREAD; HYDROPHILLIC GUMS;

FOOD PRODUCTS;

ARABIC GUM; CARBOXYMETHYL CELLULOSE; COLD STORAGE; DURABILITY; FOOD ADDITIVES; FROZEN FOOD; GUMS;

ACACIA SENEGAL;

EID: 33947310086     PISSN: 14336863     EISSN: None     Source Type: Book Series    
DOI: 10.2202/1556-3758.1040     Document Type: Article

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