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pro vyhledávání: '"Nila Ghasemkhani"'
Autor:
Mohammad Sadegh Mardanian Dehkordi, Mina Akbarian, Omid Niknam, Nila Ghasemkhani, Afsaneh Morshedi, Mahdis Koladoozi
Publikováno v:
International Journal of Life Sciences. 9:1-7
Advantages of freezing of dough are reduction of losses caused by aging of products. But freezing deteriorates the baking quality of frozen bread dough. These include gradual loss of the dough strength, reduced yeast activity and deterioration in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::908f34822b89322268afb967f59e28f4
https://doi.org/10.3126/ijls.v9i3.12439
https://doi.org/10.3126/ijls.v9i3.12439
