Frozen doughs

Rheological changes and yeast viability

Karin Autio, Eija Sinda

Research output: Contribution to journalArticleScientificpeer-review

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.
Autio, Karin ; Sinda, Eija. / Frozen doughs : Rheological changes and yeast viability. In: Cereal Chemistry. 1992 ; Vol. 69, No. 4. pp. 409-413.
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title = "Frozen doughs: Rheological changes and yeast viability",
author = "Karin Autio and Eija Sinda",
note = "Project code: ELI1531",
year = "1992",
language = "English",
volume = "69",
pages = "409--413",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "AACC International",
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}

Autio, K & Sinda, E 1992, 'Frozen doughs: Rheological changes and yeast viability', Cereal Chemistry, vol. 69, no. 4, pp. 409-413.

Frozen doughs : Rheological changes and yeast viability. / Autio, Karin; Sinda, Eija.

In: Cereal Chemistry, Vol. 69, No. 4, 1992, p. 409-413.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Frozen doughs

T2 - Rheological changes and yeast viability

AU - Autio, Karin

AU - Sinda, Eija

N1 - Project code: ELI1531

PY - 1992

Y1 - 1992

M3 - Article

VL - 69

SP - 409

EP - 413

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

IS - 4

ER -