Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough / Ali Asghar, Faqir Muhammad Anju, and Jonathan C. Allen
Call Number: IF 137 (65) Material type:
ArticleSubject(s): FROZEN DOUGH -- IFOnline resources: Click here to access online
In:
Critical Reviews in Food Science and Nutrition 51 (4) 2011 : 374-382
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YI2011 M06
ก้อนโดแช่แข็ง; ผลิตภัณฑ์พลอยได้จากนม; โปรตีน; สารลดแรงตึงผิว; เอนไซม์; คุณภาพของขนมปัง
Dairy byproducts; Bread quality; Water redistribution control; Dough structure; Whey protein
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