Publication | Closed Access
Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough
67
Citations
30
References
2018
Year
Materials ScienceFood ColloidEngineeringFood StructureFood MicrostructureRheologyFood EngineeringFrozen DoughPhysical Properties
| Year | Citations | |
|---|---|---|
Page 1
Page 1