Thermal and Dynamic-Mechanical properties of frozen wheat doughs with added sucrose, NaCl, ascorbic acid, and their mixtures

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Article number	4
Pages (from-to)	201-213
Journal	International Journal of Food Properties
Publication status	Published - 2001

Cite this

@article{b1cde4840400438eb6bed8385fe953cf,

title = "Thermal and Dynamic-Mechanical properties of frozen wheat doughs with added sucrose, NaCl, ascorbic acid, and their mixtures",

author = "Yrjo Roos and Laaksonen",

year = "2001",

language = "English (Ireland)",

pages = "201--213",

journal = "International Journal of Food Properties",

issn = "1094-2912",

publisher = "Taylor and Francis Ltd.",

}