Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough
Version of Record online: 20 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2133–2142, October 2013
How to Cite
Novotni, D., Čukelj, N., Smerdel, B. and Ćurić, D. (2013), Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough. International Journal of Food Science & Technology, 48: 2133–2142. doi: 10.1111/ijfs.12197
- Issue online: 13 SEP 2013
- Version of Record online: 20 MAY 2013
- Manuscript Accepted: 22 APR 2013
- Manuscript Received: 3 DEC 2012
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