Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures

Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures

10.1016/j.foodhyd.2007.06.005

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Bibliographic Details
Main Authors: Kontogiorgos, V., Goff, H.D., Kasapis, S.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Antifreeze proteins
Flour
Frozen dough
Gluten
Ice-structuring proteins
Microstructure
Recrystallization
SEM
TEM
Water mobility
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76010
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76010

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