Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality

• 作者S. Mezaize; S. Chevallier; A. Le-Bail; M. de Lamballerie
• 卷第43卷
• 期第8期
• 印刷ISSN0963-9969
• 文件大小554.01KB
• 发表时间2010
• DOI10.1016/j.foodres.2010.07.030