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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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