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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 6 of 19 found articles
| Title: |
Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough |
| Author: |
Ribotta, P.D. Pérez, G.T. León, A.E. Añón, M.C. |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 18 (2004) nr. 2 pages 9 p. |
| Year: |
2004 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 19 found articles
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