@inproceedings{2bcff6960741446ab0952f201b28edf7,
title = "High pressure freezing of dough",
keywords = "high pressure, freezing, dough, rheology, yeasts",
author = "Martina Lille and Karin Autio",
year = "2006",
language = "English",
isbn = "3-905609-25-8",
pages = "751--752",
booktitle = "Proceedings of the 4th International Symposium on Food Rheology and Structure",
note = "4th International Symposium on Food Rheology and Structure, ISFRS 2006, ISFRS 2006 ; Conference date: 19-02-2006 Through 23-02-2006",
}