Statistics
Publications
1
Citations
20
H-Index
1
Active since
1984
J. Giesenschlag is an author specializing in food freezing, dough fermentation, and dough stability.
Publications per year
1984–1984
1
1
Frozen dough performance: compressed yeast: instant dry yeast
B. L. Bruinsma, J. Giesenschlag · 1984 · 20 citations
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