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Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability

✍ Scribed by S. Kenny; H. Grau; E. Arendt

Publisher: Springer
Year: 2001
Tongue: English
Weight: 117 KB
Volume: 213
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170100366

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