Frozen doughs: Rheological changes and yeast viability

Karin Autio, Eija Sinda

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)409-413
JournalCereal Chemistry
Volume69
Issue number4
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

Cite this

Autio, K., & Sinda, E. (1992). Frozen doughs: Rheological changes and yeast viability. Cereal Chemistry, 69(4), 409-413.