The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

Georgina Calderón-Domínguez, Reynold Farrera-Rebollo, Ramón Arana-Errasquín, Rosalva Mora-Escobedo

Research output: Contribution to journal › Article › peer-review

10 Scopus citations

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