Food Science and Industry (식품과학과 산업)

Volume 45 Issue 4
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Pages.34-39
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2012
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0257-2397(pISSN)

Korean Society of Food Science and Technology (한국식품과학회)

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Free Flowing Frozen Yeast: the Highest Quality of Baked Frozen Croissant

Bouvier, Jean Louis (Baking Center)

Published : 2012.12.31

https://doi.org/10.23093/FSI.2012.45.4.34 Citation PDF

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