VAIDA MAKARAVIČIENĖ; EVALDAS JUŠKA; EGLĖ PURVANECKAITĖ. EFFECT OF FREEZING DURATION AND DOUGH IMPROVER ON THE SENSORY PROPERTIES OF PARTIALLY PROOFED AND FRESHLY BAKED CROISSANTS. Innovare Journal of Food Sciences, [S. l.], v. 13, p. 1–2, 2025. DOI: 10.22159/ijfs.2025v13.57565. Disponível em: https://www.journals.innovareacademics.in/index.php/ijfs/article/view/57565. Acesso em: 17 dec. 2025.