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
Research output: Contribution to journal › Article › peer-review
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