Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/8893925
Abstract: The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and… read more here.
Keywords: effect; bread dough; plant hemicelluloses; stability frozen ... See more keywords