Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
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DOI: 10.1007/s11694-019-00206-4
Abstract: The aim of this work was to study the viability of freezing preservation of composite wheat–mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35%… read more here.
Keywords: panettone like; wheat; frozen storage; dough panettone ... See more keywords