Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Author： Ribotta P.D. Perez G.T. Leon A.E. Anon M.C.

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.18, Iss.2, 2004-03, pp. : 305-313

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