Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs

Author： Bhattacharya M.   Langstaff T.M.   Berzonsky W.A.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.36, Iss.4, 2003-01, pp. : 365-372

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