Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen french bread dough

dc.creatorMATUDA, T.G.
dc.creatorPARRA, D.F.
dc.creatorLUGAO, A.B.
dc.creatorTADINI, C.C.
dc.date2005
dc.date2014-07-31T11:33:34Z
dc.date2014-07-31T11:57:11Z
dc.date2014-07-31T11:33:34Z
dc.date2014-07-31T11:57:11Z
dc.date.accessioned2023-09-28T12:43:00Z
dc.date.available2023-09-28T12:43:00Z
dc.identifier0023-6438
dc.identifierhttp://repositorio.ipen.br/handle/123456789/7609
dc.identifier3
dc.identifier38
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8979077
dc.format275-280
dc.relationLWT - Food Science and Technology
dc.rightsopenAccess
dc.subjectvegetables
dc.subjectbread
dc.subjectfreezing
dc.subjectfood processing
dc.subjecttexture
dc.subjectcalorimetry
dc.subjectdifferential thermal analysis
dc.titleInfluence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen french bread dough
dc.typeArtigo de peri??dico
dc.coverageI


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