Mesquite flour as a novel ingredient for “panettone-like”...

Cryobiology 2018 / 12 Vol. 85

Mesquite flour as a novel ingredient for “panettone-like” bread: Application of part-baking and dough freezing technology

Bigne, Facundo, Ferrero, Cristina, Puppo, Maria C.
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Volume:
85
Language:
english
Journal:
Cryobiology
DOI:
10.1016/j.cryobiol.2018.10.025
Date:
December, 2018
File:
PDF, 54 KB
english, 2018
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