Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
WOLT M. J.,"Factors involved in the stability of frozen doughs. II. The effect of yeast type, flour type, and dough additives on frozen-dough stability",Cereal Chem.,,,1984,61,,213-221,https://cir.nii.ac.jp/crid/1570572701698566656,