Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

María Irene Silvas-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Luis Arturo Bello-Pérez, Elizabeth Carvajal-Millán, Jesús Manuel Barrón-Hoyos, Mario Enrique Rodríguez-García, Francisco Vázquez-Lara, Armando Quintero-Ramos

Research output: Contribution to journalArticle

6 Scopus citations
Original languageAmerican English
Pages (from-to)1103-1110
Number of pages8
JournalStarch/Staerke
DOIs
StatePublished - 1 Nov 2016

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    Silvas-García, M. I., Ramírez-Wong, B., Torres-Chávez, P. I., Bello-Pérez, L. A., Carvajal-Millán, E., Barrón-Hoyos, J. M., Rodríguez-García, M. E., Vázquez-Lara, F., & Quintero-Ramos, A. (2016). Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch. Starch/Staerke, 1103-1110. https://doi.org/10.1002/star.201500123