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Improvement of Frozen Dough Stability Using a Cryoresistant Yeast Strain and Refreshment
Author(s) -
Pepe Olimpia,
Anastasio Marilena,
Villani Francesco
Publication year - 2005
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-82-0239
Subject(s) - phone , humanities , art , philosophy , linguistics