EFFECTS of COMBINING ADDED HYDROCOLLOIDS and SURFACTANT and FROZEN STORAGE on THE BAKING QUALITY of FROZEN BREAD DOUGH
Year: 2013
Type: article
Source: DergiPark (Istanbul University)
Authors: Başak Sungur, Recai Ercan
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2147965120