Volume 8, Issue 34 (2011)                   FSCT 2011, 8(34): 59-65 | Back to browse issues page

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Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread. FSCT 2011; 8 (34) :59-65
URL: http://fsct.modares.ac.ir/article-7-187-en.html
Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread
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Keywords: Frozen dough, Strudel, Gluten, DATEM
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Received: 2009/05/27 | Accepted: 2009/10/4 | Published: 2012/02/25
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