2009•Food HydrocolloidsRequires access

Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Ali Asghar, Faqir Muhammad Anjum, Jonathan C. Allen, Christopher R. Daubert, Ghulam Rasool

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Key concepts: Rheology, Gluten, Food science, Whey protein, Softening, Starch, Viscoelasticity, Chemistry

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Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough — Research Paper | ScholarLens