Changes in dough and bread structure as a result of the freezing process

Mayra Díaz-Ramírez; Georgina Calderón-Domínguez; Alan J. Hernández-álvarez; Jorge Chanona-Pérez; Reynold R. Farrera-Rebollo; Ma De la Paz Salgado-Cruz

doi:10.1201/9781315374543

Changes in dough and bread structure as a result of the freezing process

Mayra Díaz-Ramírez, Georgina Calderón-Domínguez, Alan J. Hernández-álvarez, Jorge Chanona-Pérez, Reynold R. Farrera-Rebollo, Ma De la Paz Salgado-Cruz

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Advances in Heat Transfer Unit Operations
Subtitle of host publication	Baking and Freezing in Bread Making
Publisher	CRC Press
Pages	371-384
Number of pages	14
ISBN (Electronic)	9781466504790
ISBN (Print)	9781466504790
DOIs	https://doi.org/10.1201/9781315374543
State	Published - 3 Oct 2016

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10.1201/9781315374543

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Díaz-Ramírez, M., Calderón-Domínguez, G., Hernández-álvarez, A. J., Chanona-Pérez, J., Farrera-Rebollo, R. R., & Salgado-Cruz, M. D. L. P. (2016). Changes in dough and bread structure as a result of the freezing process. In Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (pp. 371-384). CRC Press. https://doi.org/10.1201/9781315374543

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AU - Díaz-Ramírez, Mayra

AU - Calderón-Domínguez, Georgina

AU - Hernández-álvarez, Alan J.

AU - Chanona-Pérez, Jorge

AU - Farrera-Rebollo, Reynold R.

AU - Salgado-Cruz, Ma De la Paz

PY - 2016/10/3

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BT - Advances in Heat Transfer Unit Operations

PB - CRC Press

ER -

Changes in dough and bread structure as a result of the freezing process

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