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

*Corresponding author for this work

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