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Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

Article ID Journal Published Year Pages File Type
6985740 Food Hydrocolloids 2018 7 Pages PDF
Keywords
Frozen doughDegree of substitutionRheologyBaking performanceState of waterCarboxymethyl cellulose sodium
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough
Authors
Chen Xin, Linjie Nie, Hongliang Chen, Jing Li, Bin Li,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Frozen dough
Degree of substitution
Rheology
Baking performance
State of water
Carboxymethyl cellulose sodium
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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