@inbook{inbook3d8e77e0,
title   = {Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid},
author = {Matuda, Tatiana Guinoza and Romeu, Clarissa Capelas and Tavares, Denise Trigilio and Parra, Duclerc Fernandes and Lugão, Ademar Benévolo and Tadini, Carmen Cecília},
year = {2006},
publisher = {Taylor & Francis},
journal   = {Water properties of food, pharmaceutical, and biological materials}
}