Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage - Concepedia

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Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

56

Citations

39

References

2020

Year

Yixuan Liu, Xingling Zhang, Beibei Ding, Wenping Ding, Shensheng Xiao, Jinsong Song, Qingyun Lyu, Yuan Ke, Xuedong Wang, Yang Fu

International Journal of Biological Macromolecules

Materials ScienceEngineeringFood PhysicRheologyThermal ProcessingFood ProcessingThermodynamicsPar-baked BaguetteFrozen StorageMicrostructure Properties

References

	Year	Citations

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