Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread
- 28 May 2003
- journal article
- Published by Elsevier BV in LWT
- Vol. 36 (6), 609-614
- https://doi.org/10.1016/s0023-6438(03)00079-3
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Influence of storage conditions on frozen French bread doughJournal of Food Engineering, 1999
- Speciality fermented goodsPublished by Springer Science and Business Media LLC ,1998
- INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMSJournal of Texture Studies, 1996