Long-term frozen storage of wheat bread and dough – Effect of time,temperature and fibre on sensory quality,microstructure and state of water 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Long-term frozen storage of wheat bread and dough – Effect of time,temperature and fibre on sensory quality,microstructure and state of water

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收稿时间：	31 May 2012
修稿时间：	24 October 2012
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