The effects of hot-boned fat type, preblending treatment and storage time on various physical, processing and sensory characteristics of nonspecific luncheon loaves

✍ Scribed by Bentley, D.S.; Reagan, J.O.; Miller, M.F.

• Book ID: 123084544
• Publisher: Elsevier Science
• Year: 1988
• Tongue: English
• Weight: 389 KB
• Volume: 23
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(88)90020-4