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Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing — Ioanna Mandala (2007) | RDL Network
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Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing
IM
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Ioanna Mandala
Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing
Article
2007
en
Authors
IM
Ioanna Mandala
AK
Anastasia E. Kapetanakou
AK
Athanasios E. Kostaropoulos
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Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling
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Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids
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EFFECT OF ADDITION OF LOW SUGAR RAISINS (LSR) ON PHYSICAL PROPERTIES OF CAKES DURING STORAGE
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