Open AccessWater and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
Author(s) -
Sander Jonathan Pérez,
Cinthia Carola Rojas,
AnnCharlotte Eliasson,
Malin Sjöö
Publication year - 2019
Publication title -
advances in food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2520-7105
pISSN - 2520-7091
DOI - 10.22606/afse.2019.33003
Subject(s) - differential scanning calorimetry , gluten , food science , starch , wheat flour , phase (matter) , chemistry , starch gelatinization , materials science , thermodynamics , organic chemistry , physics
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