Formula optimization of ready-to-proof and ready-to-bake...

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  • Formula optimization of ready-to-proof and ready-to-bake...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 11

Formula optimization of ready-to-proof and ready-to-bake frozen dough of sweet bread using response surface methodology

Zhao, Yuxia, Kweon, Meera
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110581
Date:
November, 2020
File:
PDF, 2.15 MB
2020
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