African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Changes in protein solubility, fermentative capacity, viscoelasticity and breadmaking of frozen dough

Elisa Magaña-Barajas
  • Elisa Magaña-Barajas
  • Universidad Estatal de Sonora. Ley Federal del Trabajo Final. Col. Apolo. Hermosillo, Sonora, México.
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Benjamín Ramírez-Wong*
  • Benjamín Ramírez-Wong*
  • Departamento de Investigación y Posgrado en Alimentos. Ave. Rosales y Blvd. Luis Encinas s/n o al Apartado postal 1658, C.P. 83000, Hermosillo, Sonora México.
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Patricia Isabel Torres-Chavez
  • Patricia Isabel Torres-Chavez
  • Departamento de Investigación y Posgrado en Alimentos. Ave. Rosales y Blvd. Luis Encinas s/n o al Apartado postal 1658, C.P. 83000, Hermosillo, Sonora México.
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Dalia Isabel Sánchez-Machado
  • Dalia Isabel Sánchez-Machado
  • Centro de Investigación e Innovación en Biotecnología Agropecuaria. Instituto Tecnológico de Sonora. Calle Antonio Caso s/n, Col. Villa ITSON, C.P. 85130. Obregón, Sonora, México.
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Jaime López-Cervantes
  • Jaime López-Cervantes
  • Centro de Investigación e Innovación en Biotecnología Agropecuaria. Instituto Tecnológico de Sonora. Calle Antonio Caso s/n, Col. Villa ITSON, C.P. 85130. Obregón, Sonora, México.
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  •  Received: 11 January 2014
  •  Accepted: 29 April 2014
  •  Published: 14 May 2014

How to cite this article

APA /
Magaña-Barajas, E., Ramírez-Wong, B., Torres-Chavez, P. I., Sánchez-Machado, D. I., & López-Cervantes, J. (2014). Changes in protein solubility, fermentative capacity, viscoelasticity and breadmaking of frozen dough. African Journal of Biotechnology , 13(20), 2058-2071.
Chicago /
Elisa Magaña-Barajas, Benjam&in Ram&irez-Wong, Patricia Isabel Torres-Chavez, Dalia Isabel S&anchez-Machado and Jaime L&opez-Cervantes. "Changes in protein solubility, fermentative capacity, viscoelasticity and breadmaking of frozen dough." African Journal of Biotechnology 13, no. 20 (2014): 2058-2071.
MLA /
Elisa Magantilde;a-Barajas, et al. "Changes in protein solubility, fermentative capacity, viscoelasticity and breadmaking of frozen dough." African Journal of Biotechnology 13.20 (2014): 2058-2071.
DOI /
https://doi.org/10.5897/AJB2014.13627
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/22B7E9244585

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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