Volume 2, Issue 3 2006 Article 5 International Journal of Food Engineering Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums Ali Asghar, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan Faqir Muhammad Anjum, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan Masood Sadiq Butt, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan Shahzad Hussain, Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan Recommended Citation: Asghar, Ali; Anjum, Faqir Muhammad; Butt, Masood Sadiq; and Hussain, Shahzad (2006) "Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums," International Journal of Food Engineering: Vol. 2: Iss. 3, Article 5. DOI: 10.2202/1556-3758.1040 Brought to you by | University of Iowa Libraries Authenticated Download Date | 5/25/15 11:08 AM