1 research outputs found
Improving the quality of bread made from partially baked, refrigerated and frozen dough
- Author
- Ahrne
- Altamirano-Fortoul
- Baguena
- Baier-Schenk
- Baik
- Ben-Aissa
- Ben-Aissa
- Ben-Aissa
- Benjamin
- Benjamin
- Bonnardel
- Bonneau
- Borczak
- Bráthen
- Bárcenas
- Bárcenas
- Bárcenas
- Carr
- Chul-Soo-Park
- Dankan
- Dessev
- Dessev
- Dinçer
- El-Hady
- Fanta
- Fellows
- Gabric
- Gelinas
- Gelinas
- Giovanelli
- GIRA
- Gray
- Grenier
- Grenier
- Hamdami
- Hanneforth
- Havet
- Havet
- Havet
- Hsu
- Inoue
- Inoue
- Inoue
- Inoue
- Jiang
- Katina
- Keramat
- Kline
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- Le-Bail
- LeDuff
- Lucas
- Lucas
- Lucas
- Lucas
- Matuda
- Meric
- Murakami
- Neyreneuf
- Novotni
- Oda
- Phimolsiripol
- Plank
- Poinot
- Poinot
- Poinot
- Poinot
- Poinot
- Ribotta
- Ribotta
- Ribotta
- Rosell
- Rouillé
- Räsänen
- Räsänen
- Räsänen
- Sajilata
- Seneau
- Stecchini
- Surdyk
- Takasaki
- Vael
- Vulicevic
- Wang
- Wang
- Wijnans
- Zounis
- Publication venue
- 'Elsevier BV'
- Publication date
- 01/01/2012
- Field of study