Effect of Hydrophilic Gums on the Quality of Frozen Dough: Electron Microscopy, Protein Solubility, and Electrophoresis Studies
1972 ◽
Vol 30
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pp. 132-133
1991 ◽
Vol 49
◽
pp. 880-881
Keyword(s):
1995 ◽
Vol 53
◽
pp. 336-337
1986 ◽
Vol 44
◽
pp. 50-53
1996 ◽
Vol 54
◽
pp. 454-455
Keyword(s):
Keyword(s):
2017 ◽
Vol 23
(S1)
◽
pp. 1266-1267
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Keyword(s):
2011 ◽
Vol 10
(01n02)
◽
pp. 23-28