The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

AuthorsHamid Reza Tavakoli, Nematollah Jonaidi Jafari, Hassan Hamedi
JournalJournal of texture studies
Page number124-130
Serial number2
Volume number48
IF1.59
Paper TypeOriginal Research
Published At2017
Journal GradeISI (WOS)
Journal TypeElectronic
Journal CountryUnited States

Abstract