Effect of stabilizers and water content on the rheological properties of prefermented frozen wheat doughs

J. Räsänen, K. Autio

    Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

    Original languageEnglish
    Title of host publication9th Gums and stabilizers for the food industry, Wrexham 7.-11.7.1998
    EditorsP.A. Williams, G.O. Phillips
    Place of PublicationCambridge, U.K.
    PublisherRoyal Society of Chemistry
    Pages286-294
    Publication statusPublished - 1998
    MoE publication typeA4 Article in a conference publication

    Keywords

    • cereals
    • fermented doughs
    • rheology
    • temperature

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