STUDIES ON FROZEN DOUGH

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INOUE Y.; BUSHUK W.

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Journal Paper

Paper Information

Journal: CEREAL CHEMISTRY Year:1992 | Volume:69 | Issue:4 Page(s): 423-428

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Information Journal Paper

Title

STUDIES ON FROZEN DOUGH

Author(s)

INOUE Y. | BUSHUK W. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH

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APA: Copy

INOUE, Y., & BUSHUK, W.. (1992). STUDIES ON FROZEN DOUGH. CEREAL CHEMISTRY, 69(4), 423-428. SID. https://sid.ir/paper/571365/en

Vancouver: Copy

INOUE Y., BUSHUK W.. STUDIES ON FROZEN DOUGH. CEREAL CHEMISTRY[Internet]. 1992;69(4):423-428. Available from: https://sid.ir/paper/571365/en

IEEE: Copy

Y. INOUE, and W. BUSHUK, “STUDIES ON FROZEN DOUGH,” CEREAL CHEMISTRY, vol. 69, no. 4, pp. 423–428, 1992, [Online]. Available: https://sid.ir/paper/571365/en

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