Soy addition improves the texture of microwavable par-baked pocket-type flat doughs

✍ Scribed by Luca Serventi; Joseph Sachleben; Yael Vodovotz

• Book ID: 106447850
• Publisher: Springer Netherlands
• Year: 2011
• Tongue: English
• Weight: 264 KB
• Volume: 106
• Category: Article
• ISSN: 0022-5215
• DOI: 10.1007/s10973-011-1415-y