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Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
Altres autors:Signatura: Carregant…Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
Localitzat: Carregant…
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Eines de cerca:
Matèries relacionades
Arabic gum
Baked goods
Bakeries
Bread industry
Bread quality
Calidad del pan
Cmc
Control de alimentos
Control de la temperatura
Efectos qum̕icos
Effect of chemicals
Enca̕s
Flour
Food control
Food industry and trade
Food technology
Frozen dough
Goma r̀abe
Gums
Harinas
Industria del pan
Industrias alimenticias
Masas congeladas
Panadera̕s
Productos panificados
Tecnologa̕ de alimentos
Temperature control