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Frozen Dough and Bread Quality - Methods and Protocols in Food Science
Frozen Dough and Bread Quality - Methods and Protocols in Food Science
| 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 |