Freezing of bread dough: properties of ice and unfrozen matrix in relation to dough structure
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Author / Producer
Date
2006
Publication Type
Conference Paper
ETH Bibliography
yes
Citations
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Data
Rights / License
Permanent link
Publication status
published
External links
Book title
Proceedings of the 4th International Symposium on Food Rheology and Structure
Journal / series
Volume
Pages / Article No.
549 - 552
Publisher
Laboratory of Food Process Engineering, Institute of Food Science, ETH Zürich
Event
4th International Symposium on Food Rheology and Structure (ISFRS 2006)
Edition / version
Methods
Software
Geographic location
Date collected
Date created
Subject
bread dough; freezing; ice glass transition; bulk water phase; trehalose
Organisational unit
03324 - Escher, Felix (emeritus)