Work

Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil.

Year: 2013

Type: article

Source: International Food Research Journal

Authors: A. Punturug, S. Netiwaranon

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: W244943061

FWCI: 0.556

Cites: 26

Cited by: 4

Related to: 10