Studying Frozen Dough Structure Using Low-Temperature Scanning Electron Microscopy

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	Year	Citations
Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles. Patricia Berglund, Daniel R. Shelton, Thomas P. Freeman Europe PMC (PubMed Central) Freeze-thaw CyclingNew TechniqueEngineeringMechanical EngineeringRheology	1991	148
Low-temperature stability and the glassy state in frozen foods H. Douglas Goff Food Research International Frozen FoodsFreeze-thaw CyclingFood PreservationThermodynamicsFood Quality	1992	101
Predicting Test Bakery Requirements from Laboratory Mixing Tests S. Zounis, Ken Quail Journal of Cereal Science Test Bakery RequirementsEngineeringIndustrial EngineeringSoftware TestingExperimental Testing	1997	47
Freeze-thaw stability of prefermented frozen lean wheat doughs: effect of flour quality and fermentation time Janne Räsänen, Helena Härkönen, Karin Autio Health SciencesFermentation TimeFood StructureFreeze-thaw StabilityInterrupted Fermentation	1995	26

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