Vol 13, 2025

Short Communication(s)

• EFFECT OF FREEZING DURATION AND DOUGH IMPROVER ON THE SENSORY PROPERTIES OF PARTIALLY PROOFED AND FRESHLY BAKED CROISSANTS

  VAIDA MAKARAVIČIENĖ, EVALDAS JUŠKA, EGLĖ PURVANECKAITĖ

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  • 10.22159/ijfs.2025v13.57565