Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread
| Autor: | Polaki, A., Xasapis, P., Fasseas, C., Yanniotis, S., Mandala, I. |
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| Zdroj: | In Journal of Food Engineering 2010 97(1):1-7 |
| Databáze: | ScienceDirect |
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