검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread Polaki A, Xasapis P, Fasseas C, Yanniotis S, Mandala I Journal of Food Engineering, 97(1), 1, 2010 |
| No. | Article |
|---|---|
| 1 |
Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread Polaki A, Xasapis P, Fasseas C, Yanniotis S, Mandala I Journal of Food Engineering, 97(1), 1, 2010 |