Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough

Author: Zounis S.   Quail K.J.   Wootton M.   Dickson M.R.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.36, Iss.2, 2002-09, pp. : 135-146

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract