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

✍ Scribed by Georgina Calderón-Domínguez; Reynold Farrera-Rebollo; Ramón Arana-Errasquín; Rosalva Mora-Escobedo

• Book ID: 108825455
• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 182 KB
• Volume: 40
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2004.00926.x