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Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling

Author:
Mandala, I., Karabela, D., Kostaropoulos, A.
Source:
Food hydrocolloids 2007 v.21 no.8 pp. 1397-1406
ISSN:
0268-005X
Subject:
food chemistry, viscoelasticity, deformation, texture, hydrocolloids, cooling, food storage, storage temperature, water content, breads, cold storage
Agid:
2901327