THERMAL AND DYNAMIC-MECHANICAL PROPERTIES OF FROZEN WHEAT DOUGHS WITH ADDED SUCROSE, NaCl, ASCORBIC ACID, AND THEIR MIXTURES

✍ Scribed by Laaksonen, Tommi J.; Roos, Yrjö H.

• Book ID: 120396036
• Publisher: Taylor and Francis Group
• Year: 2001
• Tongue: English
• Weight: 217 KB
• Volume: 4
• Category: Article
• ISSN: 1094-2912
• DOI: 10.1081/JFP-100105187