Work

Studying Frozen Dough Structure Using Low-Temperature Scanning Electron Microscopy

Year: 2002

Type: article

Source: Journal of Cereal Science

DOI: 10.1006/jcrs.2001.0406

Authors: S. Zounis, K.J. Quail, M. Wootton, M.R. Dickson

Institution: UNSW Sydney

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2000425995

FWCI: 0.96

Cites: 7

Cited by: 72

Related to: 10