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Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

Journal Title:
Journal of food engineering.
Journal Volume/Issue:
2010 Mar., v. 97, no. 1
Main Author:
Polaki, A.
Other Authors:
Xasapis, P., Fasseas, C., Yanniotis, S., and Mandala, I.
Format:
Electronic
Language:
English
Subjects:
breads
frozen dough
frozen foods
raw foods
food storage
frozen storage
dietary fiber
hydrocolloids
microstructure
shape
scanning electron microscopy
image analysis
sensory evaluation
baking quality
particle size distribution
appearance (quality)
storage quality
View in NAL's Catalog:
IND44288447