Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties

M. I. Silvas-García, B. Ramírez-Wong, P. I. Torres-Chávez, E. Carvajal-Millan, J. M. Barrõn-Hoyos, L. A. Bello-Pérez, A. Quintero-Ramos

Research output: Contribution to journalArticlepeer-review

7 Scopus citations
Original languageAmerican English
Pages (from-to)237-247
Number of pages11
JournalJournal of Food Process Engineering
DOIs
StatePublished - 1 Jan 2014

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