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 J Food Sci [Internet]. 2025 Dec. 1 [cited 2025 Dec. 17];13:1-2. Available from: https://www.journals.innovareacademics.in/index.php/ijfs/article/view/57565