Frozen Dough and Bread Quality - Methods and Protocols in Food Science - - Books - Springer-Verlag New York Inc. - 9781071652053 - June 23, 2026
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Frozen Dough and Bread Quality - Methods and Protocols in Food Science

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Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 23, 2026
ISBN13 9781071652053
Publishers Springer-Verlag New York Inc.
Pages 164
Dimensions 150 × 220 × 20 mm   ·   363 g   (Weight (estimated))
Editor Guo, Jinying
Editor Zhang, Guoqiang

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