Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough

<div>SEM images of cross-sections of samples of doughs collected from 0 to 60 days of frozen storage. HC: sample control containing only wheat flour. HG: dough prepared containing galactomannan. HX: dough prepared containing xyloglucan. 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Journal of Food Processing and Preservation

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Figure 2

Figure 2: Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough 