Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 741-746

  Matuda, Tatiana Guinoza ^a   Chevallier, Sylvie ^b   de Alcântara Pessôa Filho, Pedro ^a   LeBail, Alain ^b   Tadini, Carmen Cecília ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Universite de Nantes   (France)

Author keywords

DSC; Frozen dough; Guar gum; Optical microscopy; Proofing; Xanthan gum

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 54949159423     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.04.006     Document Type: Article

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