@article{fdf101afd024493d9e4efbcb05b76c49,
title = "Properties of frozen wheat doughs at subzero temperatures",
keywords = "deta, dmta, dough, freezing, glass transition, melting, nmr, quality, water, deta, dmta, dough, freezing, glass transition, melting, nmr, quality, water, deta, dmta, dough, freezing, glass transition, melting, nmr, quality, water",
author = "J. R{\"a}s{\"a}nen and J. Blanshard and J. Mitchell and W. Derbyshire and K. Autio",
year = "1998",
language = "English",
volume = "28",
pages = "1--14",
journal = "Journal of Cereal Science",
issn = "1095-9963",
publisher = "Elsevier",
number = "1",
}