Water dynamics in microwavable par-baked soy dough evaluated during frozen storage
Year: 2012
Type: article
Source: Food Research International
Authors: Amber L. Simmons, Luca Serventi, Yael Vodovotz
Institution: The Ohio State University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2038960869