@techreport{84c3e4e870fd473d8f2fed95717031d1,
title = "Prefermented frozen lean wheat doughs",
keywords = "bakery doughs, food industry, frozen food, hydrocolloids, prefermentation, rheology, bakery doughs, food industry, frozen food, hydrocolloids, prefermentation, rheology, bakery doughs, food industry, frozen food, hydrocolloids, prefermentation, rheology",
author = "J. R{\"a}s{\"a}nen",
year = "1998",
language = "English",
series = "VTT publications",
publisher = "VTT",
number = "352",
pages = "67",
type = "WorkingPaper",
institution = "VTT",
}