Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. - Matuda, Tatiana Guinoza; Parra, Duclerc Fernandes; Lugão, Ademar Benévolo; Tadini, Carmen Cecília (International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,, 2004)