Application of xanthan gum for reducing syruping in refrigerated doughs

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2354-2358

  Simsek, Senay ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Dough consistency; Dough syruping; Refrigerated dough; Xanthan gum

Indexed keywords

FOOD STORAGE; RHEOLOGY;

CONDITION; DOUGH CONSISTENCY; DOUGH SYRUPING; FARINOGRAPHS; REFRIGERATED DOUGH; RHEOLOGICAL CHANGE; RHEOLOGICAL PROPERTY;

XANTHAN GUM;

EID: 70149097082     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.017     Document Type: Article

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