Work

Effect of Freezing and Frozen Storage of Doughs on Bread Quality

Year: 2001

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf000905w

Authors: Pablo D. Ribotta, Alberto E. León, María Cristina Añón

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Córdoba, Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Universidad Nacional de La Plata

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2071089138

FWCI: 2.139

Cites: 12

Cited by: 195

Related to: 9