Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread
Crossref DOI link: https://doi.org/10.1007/s11947-015-1544-6
Published Online: 2015-06-18
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kondakci, Turkay
Zhang, Judy Wenjuan
Zhou, Weibiao
Text and Data Mining valid from 2015-06-18