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About this Agricultural and Biological Sciences article
Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water by Eckardt, J.; Öhgren, C.; Alp, A.; Ekman, S.; Åström, A.; Chen, G.; Swenson, J.; Johansson, D.; Langton, M. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Eckardt, J.; Öhgren, C.; Alp, A.; Ekman, S.; Åström, A.; Chen, G.; Swenson, J.; Johansson, D.; Langton, M.
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 0733-5210)
- Published
- 2013
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)