Physicochemical changes in frozen dough and the effect on bread quality: A review

María Irene Silvas García, Benjamín Ramírez Wong, Patricia Isabel Torres Chávez, Elizabeth Carvajal Millan, Luis Arturo Bello-Pérez, Jesús Manuel Barrón Hoyos

Research output: Contribution to journalScientific reviewResearchpeer-review

Original languageAmerican English
Pages (from-to)332-338
Number of pages7
JournalInterciencia
StatePublished - 1 May 2013

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Thawing
Viscoelasticity
Freezing
Proteins
Fibers
Gases

Cite this

Silvas García, M. I., Ramírez Wong, B., Torres Chávez, P. I., Carvajal Millan, E., Bello-Pérez, L. A., & Barrón Hoyos, J. M. (2013). Physicochemical changes in frozen dough and the effect on bread quality: A review. Interciencia, 332-338.
Silvas García, María Irene ; Ramírez Wong, Benjamín ; Torres Chávez, Patricia Isabel ; Carvajal Millan, Elizabeth ; Bello-Pérez, Luis Arturo ; Barrón Hoyos, Jesús Manuel. / Physicochemical changes in frozen dough and the effect on bread quality: A review. In: Interciencia. 2013 ; pp. 332-338.
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title = "Physicochemical changes in frozen dough and the effect on bread quality: A review",
author = "{Silvas Garc{\'i}a}, {Mar{\'i}a Irene} and {Ram{\'i}rez Wong}, Benjam{\'i}n and {Torres Ch{\'a}vez}, {Patricia Isabel} and {Carvajal Millan}, Elizabeth and Bello-P{\'e}rez, {Luis Arturo} and {Barr{\'o}n Hoyos}, {Jes{\'u}s Manuel}",
year = "2013",
month = "5",
day = "1",
language = "American English",
pages = "332--338",
journal = "Interciencia",
issn = "0378-1844",
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Silvas García, MI, Ramírez Wong, B, Torres Chávez, PI, Carvajal Millan, E, Bello-Pérez, LA & Barrón Hoyos, JM 2013, 'Physicochemical changes in frozen dough and the effect on bread quality: A review', Interciencia, pp. 332-338.

Physicochemical changes in frozen dough and the effect on bread quality: A review. / Silvas García, María Irene; Ramírez Wong, Benjamín; Torres Chávez, Patricia Isabel; Carvajal Millan, Elizabeth; Bello-Pérez, Luis Arturo; Barrón Hoyos, Jesús Manuel.

In: Interciencia, 01.05.2013, p. 332-338.

Research output: Contribution to journalScientific reviewResearchpeer-review

TY - JOUR

T1 - Physicochemical changes in frozen dough and the effect on bread quality: A review

AU - Silvas García, María Irene

AU - Ramírez Wong, Benjamín

AU - Torres Chávez, Patricia Isabel

AU - Carvajal Millan, Elizabeth

AU - Bello-Pérez, Luis Arturo

AU - Barrón Hoyos, Jesús Manuel

PY - 2013/5/1

Y1 - 2013/5/1

M3 - Scientific review

SP - 332

EP - 338

JO - Interciencia

JF - Interciencia

SN - 0378-1844

ER -

Silvas García MI, Ramírez Wong B, Torres Chávez PI, Carvajal Millan E, Bello-Pérez LA, Barrón Hoyos JM. Physicochemical changes in frozen dough and the effect on bread quality: A review. Interciencia. 2013 May 1;332-338.