Citation: K. Autio et T. Laurikainen, RELATIONSHIPS BETWEEN FLOUR DOUGH MICROSTRUCTURE AND DOUGH HANDLING AND BAKING PROPERTIES/, Trends in food science & technology, 8(6), 1997, pp. 181-185
Citation: J. Rasanen et al., FERMENTATION STABILITY AND PORE-SIZE DISTRIBUTION OF FROZEN PREFERMENTED LEAN WHEAT DOUGHS, Cereal chemistry, 74(1), 1997, pp. 56-62