Effect of formulation on the quality of frozen bread dough

Brazilian Archives of Biology and Technology

Volumn 46, Issue 3, 2003, Pages 461-468

  Salas Mellado, Myriam M ^a   Chang, Yoon Kil ^b  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Breadmaking; Formulation; Frozen dough

Indexed keywords

FUNGI;

EID: 33746952490     PISSN: 15168913     EISSN: 15168913     Source Type: Journal    
DOI: 10.1590/S1516-89132003000300018     Document Type: Article

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