Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products

✍ Scribed by Smail Meziani; Messaouda Kaci; Muriel Jacquot; Jordane Jasniewski; Pablo Ribotta; Jean-Marc Muller; Mohamed Ghoul; Stéphane Desobry

• Book ID: 113712017
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 807 KB
• Volume: 111
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2012.02.015