Work

Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage

Year: 2025

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.70016

Authors: Ashwath Kumar K., Sudha M. L., Roopavathy C., Akhilasri P., Crassina Kasar, P. Prabhasankar

Institution: Central Food Technological Research Institute

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: W4415420908

FWCI:

Cites: 32

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