LWT · 2003 · 81 citations · 5 references
AgricultureFood ScienceCereal ScienceFood ProcessingFood RheologyFood FreezingFood Texture ChemistryPre-freezing ProcessesTexture PreservationBaked Cereal ProductsBaking Quality ImprovementBread SpoilageBreadmaking QualityFrozen StorageQuality Changes During FreezingTextural Properties
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Influence of storage conditions on frozen French bread dough
A. Le Bail, C. Grinand, S.Le Cleach et al. · Journal of Food Engineering · 1999 · 61 citations