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Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough
Hydrocolloids as Additives have been used for improving the quality of frozen dough for a long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality changes of frozen dough in storage were studied. The water loss rate of the dough and water holding capacity were measured...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10382633/ https://www.ncbi.nlm.nih.gov/pubmed/37520985 http://dx.doi.org/10.1016/j.heliyon.2023.e18545 |