Work

Soy ingredients stabilize bread dough during frozen storage

Year: 2012

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2012.05.007

Authors: Amber L. Simmons, Kelly B. Smith, Yael Vodovotz

Institution: The Ohio State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2133575956

FWCI: 2.381

Cites: 34

Cited by: 31

Related to: 10