Zobrazeno 1 - 1
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pro vyhledávání: '"Ioana ISACHE"'
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 211-232 (2024)
Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is be
Externí odkaz:
https://doaj.org/article/8a1cea5bf2c94615a717bfb757a56d54
