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)
DOI QR Code
Free Flowing Frozen Yeast: the Highest Quality of Baked Frozen Croissant
- Bouvier, Jean Louis (Baking Center)
- Published : 2012.12.31
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