MATUDA, T.G.PARRA, D.F.LUGAO, A.B.TADINI, C.C.2014-07-312014-07-312014-07-312014-07-312005MATUDA, T.G.; PARRA, D.F.; LUGAO, A.B.; TADINI, C.C. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen french bread dough. <b>LWT - Food Science and Technology</b>, v. 38, n. 3, p. 275-280, 2005. DisponÃvel em: http://repositorio.ipen.br/handle/123456789/7609.0023-6438http://repositorio.ipen.br/handle/123456789/7609275-280openAccessvegetablesbreadfreezingfood processingtexturecalorimetrydifferential thermal analysisInfluence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen french bread doughArtigo de periódico338https://orcid.org/0000-0002-1737-3191https://orcid.org/0000-0002-7626-880X