Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

✍ Scribed by Marı́a Eugenia Bárcenas; Carmen Benedito; Cristina M Rosell

• Book ID: 113627097
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 197 KB
• Volume: 18
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2003.12.003