Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
Smail Meziani, Messaouda Kaci, Muriel Jacquot, Jordane Jasniewski, Pablo Ribotta, Jean-Marc Muller, Mohamed Ghoul, Stéphane DesobryVolume:
111
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2012.02.015
File:
PDF, 807 KB
english, 2012