Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability

Author： Kenny S.   Grau H.   Arendt E.  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.213, Iss.4-5, 2001-10, pp. : 323-328

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

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