Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough
Publisher： John Wiley & Sons Inc
E-ISSN： 1745-4603|46|5|365-373
ISSN： 0022-4901
Source： JOURNAL OF TEXTURE STUDIES, Vol.46, Iss.5, 2015-10, pp. : 365-373
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