| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378078 | Journal of Cereal Science | 2012 | 7 Pages |
Abstract
⺠Consumer-acceptable soy bread with 48.5% soy ingredients was developed. ⺠Physical properties of the raw dough translated into properties of the baked bread. ⺠Soy prevented change in dough extensibility and loaf hardness during frozen storage.
Keywords
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Authors
Amber L. Simmons, Kelly B. Smith, Yael Vodovotz,