@inproceedings{ff4d70c7dbf64c539d6f2210480a0d0c,
title = "Effect of stabilizers and water content on the rheological properties of prefermented frozen wheat doughs",
keywords = "cereals, fermented doughs, rheology, temperature, cereals, fermented doughs, rheology, temperature, cereals, fermented doughs, rheology, temperature",
author = "J. R{\"a}s{\"a}nen and K. Autio",
year = "1998",
language = "English",
pages = "286--294",
editor = "P.A. Williams and G.O. Phillips",
booktitle = "9th Gums and stabilizers for the food industry, Wrexham 7.-11.7.1998",
publisher = "Royal Society of Chemistry",
address = "United Kingdom",
}