The effects of soy on freezable bread dough: A magnetic resonance study
Year: 2012
Type: article
Source: Food Chemistry
Authors: Amber L. Simmons, Yael Vodovotz
Institution: The Ohio State University
Language: Spanish
Subfield: Nuclear and High Energy Physics
Field: Physics and Astronomy
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2073805783