Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

By Wenhuang Luo, Da‐Wen Sun, Zhiwei Zhu, Qijun Wang. 2018

165 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2d75e512617d1ac4080fea8ab726ea9d82d2f4af