Formation and distribution of ice upon freezing of different formulations of wheat bread

Journal of Cereal Science

Volumn 55, Issue 3, 2012, Pages 279-284

  Chen, Guo ^a   Jansson, Helén ^a   Lustrup, Kaare F ^b   Swenson, Jan ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^b Danish Energy Association   (Denmark)

Author keywords

Bread; Crumb porosity; Freezing; Ice

Indexed keywords

TRITICUM AESTIVUM;

EID: 84862831578     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.12.008     Document Type: Article

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