The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology
Georgina Calderón-Domínguez, Reynold Farrera-Rebollo, Ramón Arana-Errasquín, Rosalva Mora-EscobedoVolume:
40
Year:
2005
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2004.00926.x
File:
PDF, 182 KB
english, 2005