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

詳細情報 詳細情報について

• CRID

  1570572701698566656

• NII論文ID

  80002008743

• NII書誌ID

  AA00600706

• データソース種別

  • CiNii Articles