Studies on frozen doughs. I. Effects of frozen storage and freeze-thaw cycles on baking and rheological properties.
Year: 1991
Type: article
Source: Cereal Chemistry
Authors: Yoshifumi Inoue, W. Bushuk
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2519074642