Factors involved in the stability of frozen doughs. II. The effect of yeast type, flour type, and dough additives on frozen-dough stability

2 Citations

Search this article

Journal

Citations (2)*help

See more

Details 詳細情報について

  • CRID
    1570572701698566656
  • NII Article ID
    80002008743
  • NII Book ID
    AA00600706
  • Data Source
    • CiNii Articles

Report a problem

Back to top