Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

By Ribotta P.D.   Leon A.E.   Anon M.C.  

Food Research International, Vol. 36, Iss. 4, 2003-01 ,pp. : 357-363

Elsevier

Access to resources Recommend Favorite

Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

By Ronda Felicidad   Gomez Manuel   Quilez Joan  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 6, 2010-09 ,pp. : 624-629

Informa Healthcare

Access to resources Recommend Favorite

Glycemic index and phenolics of partially-baked frozen bread with sourdough

By Novotni Dubravka   Ćurić Duška   Bituh Martina   Colić Barić Irena   Škevin Dubravka   Čukelj Nikolina  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 1, 2011-02 ,pp. : 26-33

Informa Healthcare

Access to resources Recommend Favorite

Comparison of methods for the assessment of the extent of staling in bread

By Sidhu J.S.   Al-Saqer J.   Al-Zenki S.  

Food Chemistry, Vol. 58, Iss. 1, 1997-01 ,pp. : 161-167

Elsevier

Access to resources Recommend Favorite

Effect of frozen storage on nutritional composition of baby corn

By Hooda Santosh   Kawatra Asha  

Nutrition & Food Science, Vol. 42, Iss. 1, 2012-02 ,pp. : 5-11

Emerald Group Publishing Ltd

Access to resources Recommend Favorite