Frozen Dough and Bread Quality - Methods and Protocols in Food Science -  - Books - Springer-Verlag New York Inc. - 9781071652053 - June 26, 2026
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Frozen Dough and Bread Quality - Methods and Protocols in Food Science

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Media Books     Hardcover Book   (Book with hard spine and cover)
To be released June 26, 2026
ISBN13 9781071652053
Publishers Springer-Verlag New York Inc.
Pages 220
Dimensions 150 × 220 × 20 mm   ·   474 g   (Weight (estimated))
Editor Guo, Jinying
Editor Zhang, Guoqiang

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