Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid

Water Properties of Food, Pharmaceutical, and Biological Materials

Volumn , Issue , 2006, Pages 439-444

  Matuda, Tatiana G ^a   Romeu, Clarissa C ^a   Tavares, Denise T ^a   Parra, Duclerc Fernandes ^b   Lugão, Ademar Benévolo ^b   Tadini, Carmen Cecília ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

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[No Author keywords available]

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EID: 54949157174     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (14)

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