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Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile
Authors
AACC Method 10-05
Andersson
+23 more
Bárcenas
Calderón-Dominguez
Callejo
Camilla Öhgren
Chen
Dobraszczyk
Eckardt
Gabric
Huang
Le Bail
Lucas
Maud Langton
Meziani
Meziani
Meziani
Meziani
Naito
Nieves Fabregat
Rakha
Selomulyo
Tlapale-Valdivia
Wang
Yi
Publication date
Publisher
'Elsevier BV'
Doi
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info:doi/10.1016%2Fj.lwt.2015....
Last time updated on 03/01/2020