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- Journal Article
- A1
- open access
An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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- Conference Paper
- C3
- open access
Impact of frozen storage and defrosting on the quality and safety of bakery products